Best Warm Carrot Salad Recipes

WARM ROASTED CARROT AND BARLEY SALAD

Steps:

• Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
• Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
• While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
• When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
• In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

WARM CARROT SALAD WITH TOASTED CUMIN DRESSING

Steps:

• Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.
• Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.
• Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.

WARM MILLET, CARROT AND KALE SALAD WITH CURRY-SCENTED DRESSING

Steps:

• Separate the kale into two unequal bunches, with about two thirds in one bunch. Wash and dry the smaller bunch, roll the leaves in paper towels and set aside. Blanch the rest in a pot of boiling salted water for 1 to 2 minutes. Remove from the pot with a slotted spoon or skimmer, transfer to a bowl of cold water, drain and squeeze out excess water. Cut the squeezed bunch of kale crosswise into thin slices and set aside. Measure out 2 cups of the blanching water.
• Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add the 2 cups of kale water. If not using the kale water add 2 cups water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat, place a clean dish towel over the pot and return the lid. Let sit for 10 to 15 minutes, then transfer the cooked millet to a baking sheet or a shallow pan and spread out in an even layer to cool. This helps prevent clumping.
• Meanwhile, make crispy kale with the remaining kale. Heat the oven to 300 degrees. Line 2 baking sheets with parchment. Make sure that your kale leaves are dry. Tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 22 to 25 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Once the kale is crisp, season to taste with salt. Allow to cool.
• Whisk the dressing ingredients together in a small bowl or measuring cup, then transfer to a wide skillet. Add the millet, blanched kale, carrots, and nigella seeds and heat everything together over medium heat, stirring to combine well, until sizzling. Stir in the cilantro just before serving. Serve with the crispy kale crumbled over the top.

WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
• Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
• Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

WARM CARROT AND LENTIL SALAD

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
• Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
• Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
• Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

WARM QUINOA & BROCCOLI SALAD WITH CARROT-GINGER DRESSING

Steps:

• In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water, and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
• Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on High 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
• In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water, and 1/4 teaspoon salt; blend until pureed. Add to quinoa and broccoli and toss to combine. Serve salad warm or at room temperature.

WARM CARROT AND LENTIL SALAD

Steps:

• 1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes. 2. Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more. 3. Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes. 4. Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

WARM CARROT SALAD WITH SESAME & ORANGE

Steps:

• Coarsely grate the carrots. Heat the oils in a large frying pan or wok, add the coriander and sesame seeds and cook for 30 seconds until they start to pop. Add the carrots and stir fry for 2mins until just tender. Add the orange zest and juice and raisins and season to taste with salt and pepper. Spoon into a bowl and serve warm or cold.

WARM CARROT SALAD

Steps:

• Place carrots, ginger, honey and juice from pineapple in a sauce pan, cook on high uncovered for about five minutes or until carrots are tender and juice reduces.
• Stir in pineapple and raisins.
• Heat for 2-3 more minutes until pineapple and raisins are heated through.
• Serve warm.