This brilliant salad is one of my favorite salad to accompany grilled salmon or chicken. It strikes the perfect balance of sweet roasted carrots, zesty citruses and peppery watercress. Its nutritious and everything happens on one pan. Like I said serve it with salmon or any grilled protein or even cooked chickpeas or lentils for a quick weeknight nutritious meal.
Roast Carrots Orange Salad with Pistachio and Watercress
- 2 bunches organic rainbow carrots, scrubbed
- 1 large red onion, peeled, quartered into ½” wedges
- 1 small bunch watercress or baby arugula, rinsed
- 1/4 cup pomegranate arils
- 1 large clove garlic, grated
- 2 oranges peeled and cut into 1/4 inch thick circles
- 1/4 cup fresh orange juice+ orange zest, about one tablespoon
- ¼ cup lemon juice + lemon zest, about one teaspoon
- 1 tablespoon maple syrup or pomegranate molasses
- 2 tablespoon apple cider vinegar
- 2 tablespoon pistachios
- 1 small handful mixed herbs, parsley, mint leaves, finely chopped
- Preheat the oven to 425°F. Slice larger carrots in half lengthwise if needed, so all the carrots are roughly the same size. .
- Drizzle the carrots and onion with olive oil and toss well, season well with salt and black pepper. Spread the vegetables out in a single layer and they have space to brown. Roast for 35-40 minutes, or until tender and caramelized.
- Meanwhile make the dressing, combine minced garlic, maple or pomegranate molasses, lemon and orange zest, lemon and orange juice, apple cider vinegar, and 2 tablespoons of e.v olive oil in a mixing bowl. Whisk until smooth.
- Place the water cress on a large plate or platter. Arrange the roasted carrots and onions. Drizzle with the dressing. Top with the pomegranate arils, pistachios and chopped herbs.
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