This chopped carrot citrus salad has roasted rainbow carrots, blood oranges and Meyer lemons tossed in a citrus mustard vinaigrette to showcase the best of winter produce.
6carrotspeeled and chopped into 1 inch chunks (use rainbow carrots if you can find them for color)
2tablespoonsextra virgin olive oil
salt & pepper
juice from 1/2 a Meyer lemon
2cupschopped green leaf lettuce
2blood orangescut into segments
1/2Meyer lemoncut into segments
1/4cupchopped parsley
1tablespoonchopped fresh mint
For the Dressing
juice of 1 blood orange
3tablespoonsextra virgin olive oil
1teaspoondijon mustard
1 1/2tablespoonscitrus rice vinegarapple cider vinegar is a good substitution
1tablespoonblood orange zest
salt and pepper
Instructions
Preheat the oven to 400 degrees.
Line a baking sheet with foil. Add the carrots to the middle of the foil. Drizzle with the olive oil, season with salt and pepper and squeeze the lemon juice on top. Toss to combine then fold the foil and pinch closed. Roast for 20 minutes. Remove from oven, open the foil carefully and set aside to cool.
Add the lettuce, orange and lemon segments, parsley and mint to a large bowl.
Once carrots have cooled off, add them to the bowl as well.
Whisk all the ingredients for the dressing together in a small bowl.
Pour the dressing onto the salad and toss to combine.
Plate the salad and garnish with additional orange zest strips.