Roasted carrot salad
The perfect combination of savoury and sweet, this roasted carrot salad is sure to please even the pickiest of palettes! Made with fresh local produce, this beautiful dish can be served as an appetizer or a main.
Recipe by Chef Renée Lavallee @(Model.HeadingTag)>
Location: Halifax, NS
Servings: 4 people
Preparation time: 35 - 45 minutes
Ingredients @(Model.HeadingTag)>
Roasted Carrots
- 10-12 Heirloom carrots
- 4 tbsp Olive oil
- Salt & Pepper, to taste
Labneh
- 500ml Plain greek yogurt
- 1 Lemon, zest and juice
- 1 tsp Sumac
- Salt, to taste
Pine Nut & Quinoa Granola
- ½ C Quinoa
- ½ C Oats
- ¼ C Pine nuts
- ¼ C Canola oil
- ¼ C Maple syrup
- Salt, to taste
Pickled Red Onions
- 3 red Onions, sliced
- ¾ C White vinegar
- ½ C Water
- 3 tbsp Sugar
- 1 tbsp Salt
Preparation @(Model.HeadingTag)>
Nutrition Facts @(Model.HeadingTag)>
Per 1 serving (215 g)
Calories: 230
- Fat: 11 g (Saturated: 1 g)
- Carbohydrates: 26 g
- Fibre: 3 g
- Sugars: 12 g
- Protein: 8 g
- Cholesterol: 0 mg
- Sodium: 320 mg
- Potassium: 400 mg
- Calcium: 100 mg
- Iron 1.25 mg