This stunning roasted carrot and arugula salad is sure to impress you as it has a perfect balance of flavours. Spicy and bitter arugula, sweet caramelized carrots and intensely aromatic red currants are perfectly balanced with orange honey dressing that adds a bit of sweetness and helps achieve an even more harmonious taste. This salad is so quick and easy to make and will probably become your favourite one.
3 small carrots (or 2 of medium size)
40 g arugula
30 g red currants
½ tsp oregano
2 tbsps olive oil
¼ tsp turmeric
2 tbsp fresh orange juice
½ tbsp extra virgin olive oil
1 tsp honey (we used Spring Is In The Air)
zest of ½ orange
ground black pepper to taste
pink Himalayan salt to taste
yield: 4 servings
Wash and peel the carrots. Chop the carrots into 3-4 cm length pieces.
Preheat oven to 210° C degrees. Line a baking sheet with foil or parchment paper. Toss carrots with turmeric, oregano and olive oil and bake for 25-30 minutes until they are fragrant and tender. Remove from oven and let cool slightly.
In a bowl, mix orange juice together with honey, olive oil, orange zest, Himalayan pink salt and freshly ground black pepper.
Place arugula, carrots, and red currants in a large bowl. Gently toss with dressing and divide among 4 plates.