Roasted Carrot & Apple Salad with Cranberry Orange Vinaigrette
Simple Salad that highlights some seasonal flavors. Roasted carrots, fresh crisp apple, and a sweet & tangy cranberry vinaigrette will keep you eating this salad all season long!
Ingredients
Cranberry Orange Vinaigrette
- 1 cup Fresh Cranberries OR 1/4 Cup of whole berry cranberry sauce
- 1/4 cup fresh orange juice
- 1 tbsp Honey, optional or a sweetener of your choice
- 2 tbsp apple cider vinegar optional, see notes
- 1/2 cup olive oil, plus more if needed
- 1/2 tsp salt
- 1/4 tsp pepper
Roasted Carrots
- 2 Large carrots, cut into 1/2 inch pieces or about 10 small carrots cut in half
- olive oil
- salt
- pepper
Candied Nuts
- 1 tbsp butter
- 3 tbsp sugar
- 1/2 cup Almonds, pecans, or pistachios or a blend of all three
Salad Ingredients
- 5 oz Butter Lettuce
- 5 oz Baby Spinach
- Roasted Carrots about 1 cup
- 1 Medium Apple, thinly sliced Preferably Honey Crisp or Granny Smith
- 1/2 cup Candied Nuts
- 2 oz shaved parmesan or sharp white cheddar
- Cranberry Vinaigrette
- Fresh Pepper
- Flakey Salt
Instructions
Make the Dressing
- Add all the ingredients for the dressing into a blender or food processor.
- Blend for about 1 minute until all ingredients are incorporated. Taste and adjust seasoning as needed.
- Transfer dressing to an air tight jar and transfer to the fridge until ready to use.
Roast The Carrots
- Preheat your oven to 400 degrees.
- Add carrots to a sheet pan and drizzle with oil. Lightly season with salt and pepper and toss carrots to make sure they're coated evenly
- Roast for 25 minutes, being sure to stir half way through. Carrots should be tender, but not overly soft.
- Remove from oven and let cook at least 5 minutes before adding to the salad.
Candied Nuts
- Heat a saucepan over medium heat.
- Once pan is hot add in butter.
- Once the butter has melted, add nuts and sugar to the pan and stir to combine.
- Cook while stirring frequently, until all sugar is dissolved and starts to form a sticky syrup around the nuts. Can take anywhere from 5-10 minutes.
- Immediately transfer nuts to a parchment lined baking sheet, being sure to spread out so they clump too much.
- Let cool for about 10 minutes before serving.
Make the Salad
- In a large bowl or platter add lettuce/spinach, sliced apples, roasted carrots, and cheese.
- Season entire salad with a pinch of salt and pepper.
- Right before serving drizzle lightly with a few spoonful's of Cranberry Vinaigrette and top with candied nuts.
- Serve with remaining dressing on the side! Enjoy!
Notes
I only use the honey if I'm making this dressing with fresh cranberries. Prepared cranberry sauce has more than enough sweetness, so I omit the honey if using.
Fresh cranberries pack enough punch on their own I either reduce the amount of vinegar to 1tbps, or just leave it out. Taste it without and then add it in if you like!
Feel free to use store bought candied nuts if you like.
Remaining dressing should keep in the fridge in an air tight jar for at least 1 week. Remember to give it a good shake/stir to recombine oil if it becomes separated.