Ingredients
Scale
- 2 cups carrots, cut into ¼ inch dice
- ¾ cup olive oil, divided
- 2 teaspoons smoked paprika
- 1 tablespoon dried parsley
- 1 teaspoon black pepper
- 2 teaspoons salt, divided
- 2 teaspoons citrus seasoning
- 2 garlic cloves, minced
- juice of 2 lemons
- 1 tablespoon whole grain mustard
- 4 cups arugula
- ½ cup pistachios, finely chopped
- 4 oz parmesan cheese, finely grated
Instructions
- Heat oven to 375°F.
- In a bowl, toss carrots with ¼ cup olive oil, smoked paprika, parsley, pepper, 1 teaspoon salt, and citrus seasoning. Spread on foil lined baking sheet and bake until fork tender, about 20 minutes.
- Prepare lemon vinaigrette by combining lemon juice, whole grain mustard, minced garlic, and 1 teaspoon salt. Slowly whisk in ½ cup olive oil.
- Allow carrots to cool for 5 minutes. Transfer to a bowl and toss with arugula and lemon vinaigrette.
- In a separate bowl combine parmesan and pistachios. Top salad generously and lightly mix.
- Serve warm or at room temperature.
Notes
- Cheese: Asiago cheese is a great substitute for parmesan and works beautifully on this salad.
- Chopping pistachios: a few pulses in the food processor makes quick work of chopping and gives you a fine, even crumb that distributes well throughout the salad.
- Cutting the carrots: cut carrots as close to ¼ inch as possible. A uniform dice ensures the carrots roast evenly and reach that perfect fork tender texture at the same time.
- Making the vinaigrette: add the olive oil slowly while whisking continuously. This emulsifies the dressing and keeps it from separating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: salad
Nutrition
- Serving Size: 2 cups
- Calories: 516
- Sugar: 11.7 g
- Sodium: 3956.9 mg
- Fat: 23.4 g
- Carbohydrates: 58.6 g
- Protein: 26.6 g
- Cholesterol: 27.2 mg