Roasted and Raw Carrot Salad with Hazelnuts and Arugula
Roasted and Raw Carrot Salad with Hazelnuts and Arugula is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard.
Season with salt and pepper.
In another small bowl, whisk together honey, 2 tablespoons oil, and cumin.
Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper.
Roast until tender with brown edges, about 20 minutes.
Let cool to room temperature.
Place raw carrot ribbons on a serving platter.
Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
