Cinnamon-Roasted Carrot & Arugula Salad with Orange Vinaigrette
Cut the richness of the Shrimp Bisque with a gussied-up salad of roasted carrots and arugula in a tangy orange vinaigrette. Roasting the carrots with vanilla, honey, and cinnamon enhances their natural sweetness. The carrots need not be served hot — make them before company arrives and serve them at room temperature.
FOR THE CARROTS, TOSS:
FOR THE SALAD, WHISK:
Test Kitchen Tip
If you can’t find vanilla bean paste, just substitute the seeds from one vanilla bean — whisk them into the olive oil and honey so they get evenly distributed.
Preheat oven to 400°.
For the carrots, toss together carrots, 1 Tbsp. oil, vanilla bean paste, 2 tsp. honey, cinnamon, and cayenne; season with salt and black pepper. Transfer carrots to a baking sheet and roast until tender, 20 minutes.
For the salad, whisk together vinegar, 2 Tbsp. oil, shallots, Dijon, 1 tsp. honey, and zest; season with salt and black pepper. Toss roasted carrots with 2 Tbsp. vinaigrette and toss remainder with arugula.
Serve carrots over arugula; garnish with pistachios.
To roll cut a carrot, first cut at a 45-degree angle, give the carrot a quarter turn, cut again, and repeat.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 77mg 3%
Carbs 13g 4%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.