Citrus Roasted Carrot Salad
Citrus Roasted Carrot Salad
Salads
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- pinch of ground nutmeg
- Fustini's Pyramid Flake Salt
- 1 cup pepitas
- 1lb. carrots peeled and cut in half (lengthwise)
- 2 tablespoons Fustini's Blood Orange olive oil
- 1 tablespoon Fustini's Grapefruit balsamic
- 1/4 teaspoon cracked black pepper
- 3 cups salad greens
- 2-3 tablespoons pomegranate
Directions
- Combine sugar, corn syrup, and water in a medium saucepan over medium heat. Using a wooden spoon, stir to combine. Bring to a simmer, stirring frequently, until the sugar begins to caramelize. Remove from the heat, add butter, cinnamon, nutmeg, and a pinch of salt, and stir to combine. Once combined (and the butter has melted) add pepitas, and, again, stir to combine. Place mixture on a parchment line baking sheet spread out into an even layer, and set aside to harden at room temperature. Once hard, break into pieces.
Preheat oven to 425°F. Place carrots on another baking sheet, drizzle with olive oil, and balsamic, and season with salt and pepper. Roast carrots for 10-12 minutes or until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
- To serve, place salad greens on a plate or platter and top with carrots, brittle, and pomegranate. Drizzle the salad with any remaining pan drippings and olive oil, and balsamic to taste.
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