Roasted Carrot and Apple Salad

by Julia Recker

Apple and carrot are such a classic combo for salad – I never thought that they might work just as well roasted. But they do. Sweet agave and oriental spices turn this classic into a wonderfully fragrant and satisfying dish.

Roasted Carrot and Apple Salad

serves 2

half a kg of carrots (equals 5-8 carrots, depending on size)
two apples
half a cup of goats cheese (replace with soy yoghurt or cashew nuts for vegan version)
2 cups of spinach
1 cup of sprouts (optional)

olive oil to drizzle
juice of half a lemon
2 cloves of garlic
1 small chunk of ginger
3 tbsp of olive oil
1 tsp of agave

spice mix (I pre-mix this delicious blend in larger quantities to add to carrot and pumpkin dishes, stews and roasted veg):

2 tsp curcuma
2 tsp paprika
1 tsp cardamom
1 tsp cinnamon
1 tsp cumin
a dash of vanilla
black pepper

Preheat oven to 200°C. Combine spices and stir in olive oil, chopped garlic and ginger. Chop up carrots and apples, place on baking sheet and turn on the grill. Cover with the spice mix and toss every 10 minutes until the carrots are tender (about 20mins). Sprinkle with goats cheese, drizzle with honey and add apples to the mix. If you like, bake for another 5 minutes – although I quite enjoyed the contrast of crunchy apple and tender carrot. Place in a bowl and mix with spinach and sprouts. (So here I am, adding sprouts to everything. You’ve been there. But it just works so well!)


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