Fustini's Oils and Vinegars
Roasted Carrot Salad

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Roasted Carrot Salad


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Roasted Carrot Salad

Prep Time15 min Cook Time20 min Total Time35 min Servings4


  • 1 pound heirloom carrots, peeled
  • 2 tablespoons Fustini's Leek olive oil
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 6 cups lettuce greens
  • shaved Parmesan cheese, garnish
Green Goddess Dressing
  • 1/2 avocado
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 2 garlic cloves
  • 1/3 cup baby arugula or spinach
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • pinch of crushed red pepper flakes


Adapted from "howsweeteats.com"


Step 1. 

Preheat oven to 400 degrees F.  Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width-wise. Drizzle the carrots with olive oil and toss. Season with salt, pepper and garlic powder.  Roast the carrots for 15 to 20 minutes, until tender.

Step 2. 

While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with roasted carrots, garnish with shaved cheese and add more green goddess if you’d like and serve.

Step 3.  Green Goddess Dressing

Add all ingredients to a food processor or blender and blend until combined.

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