Roasted Carrot Salad with Arugula, Goat Cheese and Crispy Garlic Chips

My healthy eating continues into the second week of the new year but I’m itching to bake, so this week I turned on the oven and roasted some carrots.  Of course- I brushed olive oil and sprinkled sea salt on top of my carrots to coax out a little more flavor.  I also topped my healthy salad with a favorite soft goat milk cheese – ‘Purple Haze’ from Cypress Grove Chèvre.  If you take away one thing from this recipe- take away the crispy garlic chips because they truly are stars in a mixed green salad.  I will be adding crispy garlic chips to green salads this Winter and for an added punch of garlic- the garlic chip cooking olive oil can be used with a healthy dose of balsamic vinegar for the salad dressing.  A handful of fresh chopped herbs would be a nice addition here or a sprinkling of chopped toasted walnuts.  The following salad recipe lends itself to all kinds of interpretations and I say, Why not?  that’s the fun of making a salad from scratch in your own kitchen.

I need to add roasting veggies to my list of things I like to do in my kitchen, along with making salads.  I’ve also spent some time organizing my pantry which gets kind of out of control in the month of December with all the cooking/baking that I do during the holidays.  I don’t like to think about my stash of chocolate for baking this month but I’ll be checking it out in February…

Bread baking and soup making always sound good during the month of January, nothing like savoring a bowl of homemade soup while perusing the seed catalogs that have started to arrive in my mail.  I’m especially enjoying The Cook’s Garden seeds & plants for gourmet gardeners, not too late to order a copy, it’s a beauty with a collection of live herb plants that could thrive in your Summer garden.

Well I hope January is treating you well and that you’ll try roasting carrots, ‘Purple Haze’ goat cheese and adding crispy garlic chips to your salads.  Also- consider ordering the seed catalog so we can plan our veggie gardens together and share the recipes we create.  There is a recipe for roasted red pepper dressing on page 67  in the lettuce section of the  Cook’s Garden catalog that sounds pretty good, I may have to give it a try.

Roasted Carrot Salad with Arugula, Goat Cheese and Crispy Garlic Chips

Yield: 4-6 individual salads

Ingredients

  • 2 bunches (10-12 medium size) carrots
  • 10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
  • 4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
  • 4 large garlic cloves, peeled
  • Extra Virgin Olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425F.
  2. Line 2 baking sheets with parchment.
  3. Peel and trim the carrots-cut into evenly sized pieces (cut the thick slices in half), brush with olive oil and sprinkle with sea salt- place on lined baking sheets and roast for about 20 minutes, turning once. Remove from oven when lightly browned on both sides, set aside to cool.
  4. Make the Crispy Garlic Chips
  5. Place a small skillet over a medium heat and generously cover the bottom with olive oil, at least 1/4 cup.
  6. Thinly slice the garlic cloves and place in the hot olive oil, cook and stir until light brown-remove from the heat (don't overcook), set aside on folded paper towel to drain.
  7. Divide the greens onto the serving plates.
  8. Scatter the roasted carrot slices and garlic chips on top of each plate.
  9. Break the goat cheese into small pieces and scatter over the top of each serving.
  10. Strain the olive oil used to cook the garlic slices, place in a small bowl and add a couple of spoonfuls of the balsamic vinegar with sea salt and freshly ground pepper to taste, drizzle over the salads and serve.
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Comments

  1. This salad looks incredible, Patty! I especially love the roasted carrots and crispy garlic chips, yum! :)

  2. Beautiful! I admire your willpower, Patty. But with such gorgeous and wholesome roasted carrots and goat cheese, I just know I wouldn’t be craving the chocolate (at least for a while.)

  3. A fabulous looking salad Patty, I love those garlic chips. And thanks for the introduction to Purple Haze, it will be fun to try! You always have something wonderful, I love coming to your page!

  4. That salad sounds fabulous! Can’t wait to try it.

  5. Lovely roasted carrots with all those yummy ingredients crispy garlic chips would give it the perfect crunch and taste.

  6. I love everything in this salad. It looks absolutely delish.

  7. ooo.. will you look at those roasted carrots… this is such a beautiful winter salad!!! lovely textures and flavours.. cant wait to try it!!

  8. I came to visit you…to see what you’ve been cooking lately. I’m not disappointed. You have been busy making so many wonderful foods! I need to take some time and re-visit you soon, and I’ll read through lots of your posts which look so great at first glance. For example: Hubby would totally love your date balls on the previous post…I’m glad I stopped by and I’ll be back again soon.

  9. This salad looks like the perfect way to get your daily veggies! And so pretty, too! I’ve roasted carrots on my grill before, but have never done them in my oven…something I will remedy!

  10. Your salad looks delicious! I love roasted carrots, well roasted anything actually! Happy 2013 Patty!

  11. Beautiful salad, Patty. What a wonderful balance of flavors and textures. I’ll be borrowing this idea and set some roasted veggies aside for salads.

    Have a great weekend!

  12. It’s certainly salad time here and I’d love to add this one to our dinner table soon. Roasting brings out such sweetness in carrots!

  13. What gorgeous photos. That salad really begs to be tried. It sounds delicious. I hope you’ve had a great day. Blessings…Mary

  14. You’re doing good with the healthy eating! But I am sure you are itching to bake. I’m itching to see what sweet treats you have up your sleeve. In the mean time, I am loving your beautiful salad. I should take my cue from you and eat healthier foods like these!

  15. What a stunning salad, Patty! The roasted carrots look amazing!!! I’m not even sure I can watch the game tonight…there will be so much tension in the house till it’s over…LOL…

  16. This saad looks amazing and so colorful, I would also remove the garlic chips here.
    Ciao

  17. This salad looks so pretty!

  18. Yum! Do you think the garlic chips would taste good on the morning buns I’m baking in the morning. Just thinking maybe it would help offset the calories. Love this salad. I want to plant some new things this year, but I have to use pots so I’m limited. I can’t wait to see the breads. Hope you are enjoying your weekend.
    -Gina-

  19. What a stunning salad! Purple Haze goat cheese is among one of the best – delish. The roasted carrots are certainly the highlight of this salad and I can only imagine how tasty they are. Hope you are having a great Sunday!!

  20. I love roasting carrots or any veggie for that matter. Definitely adding garlic chips to my next salad. I want to eat that plate – at first I thought this was as salad served in a pie crust! Congrats to the 49ers :)

  21. those crispy garlic chips are calling my name. I almost never roast veggies without throwing a clove or two of garlic. Yum!

  22. I love how you cut the carrots. Looks very appetizing! Roasted veggies are always nice and I need to put them for salad. I’m looking forward to trying this. :)

  23. I adore roasted veggies…and I adore this salad! What a great combination of flavors and textures!

  24. What a gorgeous salad! I also love roasting vegetables this time of year, but don’t think of putting them in a salad because we eat them as soon as they come out of the oven. I will have to look for that goat cheese – it sounds so good. And I am going to try the garlic chips. Dorie mentions garlic petals in AMFT and they sound like the perfect addition when you want a little bit of extra flavor and crunch.

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