Reheating Roasted Carrot Salad!
We’re super into veggies these days – come on folks, it’s summer! Good things will happen if we were all to just eat more veggies. To your mental health, your physical health, the world, everything is made better by eating more veggies. Just eating more well-sourced food in general, really, will help all of these things. Growing up we never thought we’d be so excited about freaking veggies. Whatever. You gotta eat your veggies. We’re helping this along, by providing the most delicious dinners every day – but especially with the vegan/veggie second options that we’ve been banging out. Tonight’s roasted carrot salad is a little different- but different is good! Maple roasted baby carrots, topped off with poached + pickled apricots (this chutney-like thing is probably one of the most flavorful and delicious things we’ve ever created- it’s awesome), shaved squash and arugula, with some toasty almonds and a mint + lime vinaigrette. Satiate your taste buds and your soul. Yum!
For the salad:
Really simple. Mix it all up! Or don’t, and enjoy the layers of flavors. That was our intent, to stack things up in order of light to rich. The carrots provide the baseline roasty factor, the apricots have some sweetness, acidity, and chile heat, and the arugula, squash, almonds and mint vinaigrette. Give the lightness and freshness that you deserve 🙂 Dress it up with the vinaigrette, season with some nice sea salt, and experience the wonders of veggies. And layers. And Applefield arugula. Good thing Ray has plenty!
If you got the chicken salad
Scoop the deliciousness on top of the salad. That’s it.
There you go. There you have it. Now get in there! <3 WECO