We’re packing up the car (and by “we” I mean Ryan), but I thought I’d share an easy recipe with you before we go. About a week ago, we were invited to an English Department holiday party potluck, and I brought this salad (a variation on a salad that my aunt served during Thanksgiving break). It was fresh, easy and delicious.
Roasted Carrot Salad:
2 bags mixed lettuce (I used baby romaine; I think arugula would be really good here too)
1/2 cup goat cheese, crumbled
1/4 cup dried cranberries
1/4 cup shelled pistachios
3-4 large carrots, sliced on the diagonal
Heat oven to 400 degrees. Drizzle carrot slices with honey, olive oil, and season with salt and pepper. Toss to combine, then place on a baking sheet and roast until beginning to turn golden, about 25 minutes.
Once carrots have roasted, set aside and allow to cool.
Combine carrots with remaining ingredients. Drizzle with more olive oil and balsamic vinegar.
Mmmm…so easy, and again, I think it’s really nice to bring something fresh and a little lighter to some of these holiday functions.
Okay…we’re off! See you in Louisiana!