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Roasted Carrot and Sweet Potato Salad

A delicious, hearty salad that can be made all year.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 4 large carrots, peeled and cut into 1"x1/2" sticks
  • 1 small sweet potato, peeled and diced into 1/2" cubes
  • ½ cup plus 1 tablespoon good quality extra virgin olive oil (divided between veggies and salad dressing)
  • sea salt and freshly ground black pepper (to taste)
  • 1 cup pecans
  • 1 tablespoon butter
  • 1 tablespoon plus two teaspoons maple syrup (divided between pecans and salad dressing)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 6 fresh mint leaves chopped
  • 5 cups lettuce (fall and winter I use a combo of red leaf and butter leaf lettuce, in the spring and summer I use fresh spring mix )
  • ½ of a red apple, diced
  • 4 ounces fresh, soft goat cheese

Instructions

Preheat oven to 400 degrees and move oven rack to center position. Cover a rimmed cookie sheet with parchment

  • Place prepped carrots and and sweet potatoes on cookie sheet, drizzle with 1 tablespoon olive oil, toss. Sprinkle with sea salt and pepper, toss again. Place in oven for 45-50 minutes, until vegetables are golden brown on edges. While veggies roast prepare pecans and dressing.
  • Place a small saucepan on medium heat. When pan is hot add butter. When butter is melted add pecans. Cook, frequently tossing with spatula until pecans become fragrant and toasted, usually 4-5 minutes. Add 1 tablespoon maple syrup to pan. Toss so all pecans are lightly coated. Add a pinch of sea salt and remove from heat. Set aside to cool.
  • Make dressing:
  • In a small jar with lid, add 1/2 cup olive oil, lemon zest, lemon juice, 2 teaspoons syrup, dijon, apple cider vinegar, mint leaves, a pinch of sea salt, a few turns of freshly ground black pepper. Shake until well combined. Set aside.

Put salad together:

  • In a large bowl or on a platter (I prefer a platter) add lettuce, cooled vegetables and diced apple, break apart pecans and sprinkle as many as you want on the salad. Add goat cheese. Dress salad to your liking and toss. Serve!
    Extra dressing can be kept in the fridge for a week. Extra pecans can be kept in a sealed container for a month.

Notes

The veggies can vary in cooking time depending on oven and altitude.