ROASTED CARROT SALAD WITH CUMIN RAISIN VINAIGRETTE RECIPE - (4.7/5)

Roasted Carrot Salad with Cumin Raisin Vinaigrette Recipe - (4.7/5) image

Provided by á-32244

Number Of Ingredients 13

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SALAD:
1 pound fresh carrots, peeled
Olive oil
Kosher salt
1 pound arugula, washed
VINAIGRETTE:
1 teaspoon cumin
1 teaspoon fresh thyme leaves
2 tablespoon sherry wine vinegar
1 large shallot, minced
1 teaspoon sugar
1/4 cup golden raisins
6 tablespoon olive oil

Steps:

Make the vinaigrette and soak the raisins and shallot in the mixture while your carrots are roasting. This will plump up the raisins, and mellow out the shallots. Slice your carrots into 1/4 to 1/2-inch planks, horizontally. Lay them on a baking sheet and drizzle with olive oil and kosher salt. Roast at 425°F for about 15 minutes, turning over the carrots to caramelize both sides. They burn easily, so keep an eye on them. Plate the arugula and add the roasted carrots to the top of the greens. Spoon the dressing over the salad and season with some black pepper. Serve immediately and enjoy!