This Deconstructed Roasted Carrot Salad is so Perf for this season , it’s easy to put together. The gorgeous natural colors of the carrots are as beautiful as Autumn itself. Roasted Carrots alongside a Mediterranean inspired yogurt dip with some greens and fruits is a dish in itself. You may get addicted to these carrots, just saying. My kitchen smelled like candy when they were roasting in the oven.Natural juices of the carrots and maple syrup created some sorcery. Recipe tutorial is up in highlights under “Carrot Salad” and written is below: Ingredients: - 10 small to medium carrots - 1 cup greek yogurt(well beaten) - Olive Oil - Maple Syrup - Lemon - Coarse Salt - Red chili flakes or Aleppo Pepper - Sumac - Cashews/Pistachios - Arugula or any greens you prefer - Pomegranate Arils - Strawberries or any berries - Crouton or crackers. Directions: - Preheat oven to 375°F . - Peel and rinse your carrots and lay them on a baking sheet, drizzle with maple syrup, olive oil generously. - Sprinkle with Salt and Chili flakes. Bake for 35 to 40 minutes until tender. To Assemble the Salad: - In a large Platter, put the yogurt and make a well with the back of a spoon. - Put the greens on the opposite corner. - Sprinkle both with olive oil, maple syrup and lemon juice . Sprinkle with Sumac . - Add carrots and strawberries, sprinkle pomegranate arils, cashews & Sumac generously. Then sprinkle lemon juice.There is no hard and fast as to how everything should be arranged so go wild my friends! - Serve with crackers! - You can also check my “Reels” for how to arrange the salad . Enjoy! If you happen to make it or have any questions, let me know lovers.
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