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Roasted Carrot Salad

Reheating Roasted Carrot Salad!

I’m super into veggies these days. I really think that if we were all to just eat more veggies, good things will happen. 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, but I am pretty stoked on my affinity for veggies this year. Listen to me… I know I’m growing up and all… but I never thought that I would be so excited about freaking veggies. Whatever. You gotta eat your veggies. I’m trying to help this along, by providing the most delicious dinners every day- but especially with the vegan/veggie second options that we’ve been banging out this week. 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 marcona 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 arugula. I mean I can’t stop eating arugula. Good thing Ray has plenty!


If you got some steak for your salad!

First of all, good call. As much as I am singing the praises of veggies, there’s something about steak + salad that just… fits. This steak has been treated wit the royal rubdown of garlic + herbs, marinated, then roasted for your pleasure. To reheat, simply broil or grill the teak until it’s hot and at your desired cooking temperature. Slice against the grain, and layer right on top of the salad. Then, proceed with the almonds and the mint dressing. You also don’t have to heat it up. Cold slices of marinated steak are the best. The choice is yours! Enjoy 🙂

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