Roasted Carrot Salad

Have you been seeing the effects of the California drought in the produce aisle like I have? The heads of romaine have been leggy and pale for months now. I'm so used to getting whatever I want, vegetable-wise, whenever I want it that having to adjust my meal to account for it has been a shift. Traditional Caesar salad becomes kale salad, spinach stands in for romaine and beet greens for arugula. Not ideal but it works and reminds me that more than ever we're all affected by what's going on in other parts of the country (or world). Now I hear they're in for massive rain so that will pose its own hazards to farmers. My heart and stomach go out to them.



So increasingly I look to what's being grown around here and carrots are an easy one. These are from Featherstone Farms and they are so good. You can usually find them at local co-ops. I got a winter farm share from them last year and while I'll admit I got sick of turnips and rutabagas, I never got tired of their delicious carrots.

Here's how I'll use them this Thanksgiving—roasted with cumin and maple syrup and served on a bed of whatever looks good (hoping for arugula but these would also be good without any greens at all) with crunchy pepitas and a cool creamy yogurt dressing. A more interesting salad to add to the healthier sides that are, increasingly, what our crowd loads on their holiday plates.

Roasted Carrot Salad

serves 8 as a side dish

2 lbs small carrots (about 10 medium)
2 teaspoons cumin
4 tablespoons maple syrup
1 teaspoon kosher salt
2 tablespoons olive oil
Arugula
Handful of roasted, salted pepitas


Dressing
1/2 cup plain yogurt
1 teaspoon dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon cumin
2 tablespoons fresh lemon juice
2 tablespoons olive oil


Preheat oven to 400º.
Peel and trim carrots then cut lengthwise into halves or quarters (depending on size). Toss with cumin, salt, maple syrup and olive oil and place on a sheet pan so they don't touch. Drizzle any remaining syrup/oil mixture over top. Roast for 25 minutes or until tender and a little brown (cooking time will depend on carrot size).

Cool to room temperature and place on a bed on bite-sized greens. Sprinkle with pepitas and spoon dressing over the top.