Whole Roasted Carrot Salad
with Dates, Yogurt, and Baby Kale
Glazing roasted carrots and dates with thyme, garlic, and butter is the key to this salad. Paired with hearty baby kale and drizzled with a minty yogurt-sauce, this Middle East-inspired salad is both delicious and healthy. A sprinkle of feta and walnuts is the finishing touch to this salad masterpiece.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Not included in your delivery
Roast the carrots: preheat oven to 400 degrees (200c). Peel and halve the carrots. Toss the carrots on a baking sheet with ½ tablespoon olive oil and a large pinch of salt and pepper. Place in the oven and roast for 30-35 minutes, until beginning to caramelize.
Meanwhile, mince or grate 1 garlic clove. Crush the other garlic clove with the flat of your knife. Chop the mint leaves. Zest and halve the lemon. Roughly chop the dates.
In a small bowl, combine the yogurt, garlic, lemon zest, half the mint, and a squeeze of lemon juice. Season with salt and pepper and set aside
Toast the walnuts: heat a large pan over medium heat. Add the walnuts to the dry pan and cook, tossing, until toasted and fragrant, 2-3 minutes. Set aside to cool, then roughly chop
Glaze the carrots: when the carrots are done, heat 1 tablespoon butter over medium heat in the same pan you toasted the walnuts in. Add the crushed garlic, thyme sprig, dates, and roasted carrots to the pan and cook, tossing, for 1-2 minutes, until carrots are glazed. Season with salt and pepper.
Plate a mound of baby kale, then drizzle with 1 ½ tablespoons olive oil and a squeeze of lemon. Season with salt and pepper. Top with the roasted carrots, dates, yogurt sauce, toasted walnuts,feta, and remaining mint. Enjoy!