Here’s a fun idea for a carrot salad that is unlike others! In this beautiful salad, full of the sweet and savory flavors of Spring, we added a twist by roasting half of our carrots before adding them to the fresh salad. Raisins complement the sweetness of the carrots and toasted almonds add another layer of crunch.
We’re using both the bright green flavor of cilantro as well as the earthy “meaty” flavors of smoked paprika in this easy-to-make salad. Cilantro has antioxidant compounds that are found to protect against chronic diseases. Cilantro leaves, root and stem also have been used as an anti-septic, an antibiotic, and chelating agent that binds to heavy metals and rids your body of them. It also contains quercetin which is a powerful phytochemical that enhances your immune system. As for the wonderful “meaty” flavor of smoked paprika, it offers a variety of beneficial compounds, including vitamin A, capsaicin, and carotenoid antioxidants. These substances within the spice may help prevent inflammation and improve your cholesterol, eye health, and blood sugar levels. What a fun and different way to show off carrots with these spices!
Spanish Roasted Carrot Salad
- 8 Cups Grated Carrots, divided
- 1/4 Cup Extra Virgin Olive Oil + 1 tsp oil, divided
- 1 Garlic Clove, Grated
- 2 TB Chopped Cilantro
- 1 Tsp Smoked Paprika
- Juice and Zest of 1 Lemon
- 1 TB Honey
- 1 Cup Raisins
- 1 Cup Toasted Sliced Almonds
Divide the carrots in half and toss half with the 1 tsp of olive, a sprinkle of salt and pepper. Spread out on a parchment lined baking sheet and slide into a 400F oven. Roast for about 15 minutes or until slightly browned. Remove from the oven and set aside.
To make the dressing, shake the garlic, cilantro, paprika, oil, zest, juice and honey together in a jar.
Toss the roasted and raw carrots and raisins into the dressing and top with the toasted sliced almonds.