Ingredients
Scale
- 1 teaspoon butter
- ½ cup pecan halves
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon kosher salt
- 1 pound of carrots (baby carrots, cut in half lengthwise; whole carrots, peeled and sliced at an angle)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- Honey Cider Poppy Seed Dressing (recipe follows)
- 4 ounces salad greens (mixed greens or arugula)
- ½ medium red onion, thinly sliced
- ¼ cup pomegranate arils or seeds
- ¼ cup crumbled goat cheese
Instructions
- Preheat oven to 325ËšF and prepare pecans with butter, rosemary, and kosher salt.
- Bake pecans for 10 minutes at 325ËšF, stirring halfway through.
- Increase oven temperature to 425ËšF and line a sheet pan with foil.
- Toss carrots with olive oil, salt, and pepper, then roast for 15-20 minutes.
- On a serving platter, layer salad greens, then add warm carrots, red onion, and pomegranate arils.
- Drizzle with honey cider poppy seed dressing and top with pecans and goat cheese.
Notes
Store salad components separately to maintain freshness.
Use fresh herbs for maximum flavor.
Adjust roasting times based on carrot size for perfect tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg