Roasted Rainbow Carrot Salad with Cranberries, Pistachios and Honey Mustard Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1/2 lb 10 cups, loosely packed mixed baby greens, loosely packed mixed
  • 1 cup Cranberries, fresh
  • 1/2 tsp Garlic powder
  • 2 Mandarin oranges
  • 2 lbs Rainbow carrots, fresh

• Condiments

  • 1/2 cup Dijon mustard, good quality
  • 2 tbsp Honey
  • 3 tbsp Olive

• Baking & Spices

  • 1/2 tsp Black pepper, coarsely ground
  • 1/4 tsp Salt
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pistachios, roasted and salted

• Dairy

  • 4 oz Goat cheese, fresh

• Liquids

  • 1/4 cup Water

Found on acleanbake.com

Description

Ingredients

• 2 pounds fresh rainbow carrots, peeled and sliced
• 3 Tablespoons olive (or other healthy) oil
• 1/2 teaspoon fine sea salt
• 1/2 lb (about 10 cups, loosely packed) mixed baby greens
• 1 cup fresh cranberries, washed and dried
• 4 ounces fresh goat cheese, crumbled (optional)
• 1/2 cup roasted and salted shelled pistachios
• 2 mandarin oranges, peeled and separated into slices
• 1/2 cup good quality dijon mustard
• 2 Tablespoon honey (or to taste)
• 2 Tablespoon olive oil
• 1/4 cup water
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

Directions

• Preheat the oven to 350F. Line two large baking pans or cookie sheets with tinfoil (spray or brush lightly with oil) or nonstick pads. In a large mixing bowl, toss together the carrots and oil, then add the salt and toss to combine. Divide between the two prepared baking sheets and spread into an even, well-spaced layer. Bake both pans for 55-60 minutes until carrots are soft and browned around the edges. Allow them to cool completely. Assemble the salad by tossing together the greens and cranberries. Sprinkle the goat cheese over the top, then the pistachios, followed by the carrots. Arrange the mandarin orange slices around the perimeter of the serving platter. Make the dressing by whisking together the mustard, honey, oil, water, garlic powder, salt and pepper until smooth. Taste and adjust honey and spices to your preference. Dress the salad immediately before serving or eating.