Roasted Carrot Salad with Raspberry Vinaigrette

This salad is a perfect blend of roasted carrots and tangy raspberry vinaigrette

15m

Prep Time

20m

Cook Time

Servings

Ingredients

1 pound carrots, peeled and sliced into 1/2 inch rounds

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

6 cups mixed greens

1/4 cup raspberry vinegar

1/2 teaspoon Dijon mustard

1/4 cup olive oil

1/4 cup chopped pecans

Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Toss carrots with 2 tablespoons olive oil, salt, and black pepper.

Step 3

Arrange in a single layer on a baking sheet.

Step 4

Roast for 20 minutes, stirring once, until tender and slightly caramelized.

Step 5

Meanwhile, whisk together raspberry vinegar, Dijon mustard, and 1/4 cup olive oil to make the dressing.

Step 6

Divide mixed greens among four plates, then top with roasted carrots.

Step 7

Drizzle raspberry vinaigrette over the top, then sprinkle with chopped pecans.

Step 8

Serve and enjoy!