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.

Ingredients

Roasted Carrots

10-12 heirloom carrots
4 tbsp olive oil
to taste salt and pepper

Labneh

2 cups plain Greek yogurt
1 lemon, zested and juiced
1 tsp sumac
to taste salt

Pickled Red Onions

3 red onions, sliced
3/4 cup white vinegar
1/2 cup water
3 tbsp sugar

Pine Nut & Quinoa Granola

1/2 cup quinoa
1/2 cup oats
1/4 cup pine nuts
1/4 cup canola oil
1/4 cup maple syrup
1 tbsp salt
to taste salt

Garnish

mint leaves
dill sprigs

Directions

Preparation time: overnight + 1 hr
Serves: 4

Roasted Carrots

  1. Preheat oven to 400F.
  2. Wash, peel and cut carrots in half and then into 3-5″ pieces.
  3. Spread carrots out on a sheet pan and add olive oil, salt and pepper.
  4. Toss the carrots until evenly coated in olive oil.
  5. Roast carrots in preheated oven for 15 to 20 minutes or until carrots are al dente.

Labneh

  1. Strain yogurt overnight in fridge using cheesecloth.
  2. Add lemon juice, lemon zest and sumac to yogurt.
  3. Stir to combine, then season to taste with salt.

Pickled Red Onions

  1. Bring vinegar, water, sugar and salt to a boil.
  2. Pour hot liquid over sliced onions.
  3. Let cool. Cover and refrigerate.

Pine Nut & Quinoa Granola

  1. Preheat oven to 325F.
  2. In a mixing bowl, combine all ingredients.
  3. Line a baking sheet with parchment paper and spread granola evenly.
  4. Bake for 20 to 25 minutes.
  5. Granola should be golden brown. Let cool and place in airtight container.

Assembly Instructions

  1. Spread 3 to 4 tbsp of labneh on plate.
  2. Place a quarter of the roasted carrots on plate.
  3. Sprinkle 2 to 3 tbsp of granola over carrots.
  4. Break apart several slices of pickled red onion and place on top of salad.
  5. Tear 2 to 3 mint leaves and dill sprigs and place randomly on top of salad.
  6. Drizzle 1 tbsp of olive oil on top of salad.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Yogurt: Fox Hill Cheese House

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Recipe provided by: Renee Lavallee of The Canteen on Portland 
This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.

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