Warm carrot salad
Delight your taste buds with this Warm Carrot Salad, a vibrant blend of roasted carrots, crunchy pistachio nuts, creamy feta cheese, and fresh coriander. Drizzled with a savory dressing of olive oil, lemon juice, honey, and cinnamon, this nutritious salad is perfect for any meal!
- 10 Mar 2025
- Cook time 7 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
Welcome to our delightful Warm Carrot Salad recipe! This unique and flavorful salad combines the natural sweetness of carrots with the richness of pistachio nuts, the tangy creaminess of feta cheese, and the fresh zest of coriander. Finished with a touch of honey, olive oil, lemon juice, and a hint of cinnamon, this dish offers a beautiful symphony of flavors. Perfect as a side dish or a light main course, it's sure to be a hit at your table.
Ingredients:
Instructions:
- Preheat a skillet over medium heat.
- Add 1/3 cup of pistachio nuts to the dry skillet.
- Stir frequently and toast until the nuts are fragrant and lightly golden, about 3-5 minutes.
- Remove from heat and set aside to cool slightly.
- Once cooled, roughly chop the pistachios.
- Peel and julienne (or grate) 4 cups of carrots. Set aside.
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, and 1 teaspoon of ground cinnamon until well combined.
- In a large saucepan, heat a small amount of olive oil over medium heat.
- Add the prepared carrots and sauté for 5-7 minutes, until they are warm but still slightly crunchy.
- Transfer the warm carrots to a large mixing bowl.
- Pour the dressing over the warm carrots, and toss to coat evenly.
- Add the chopped pistachios, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped coriander leaves to the bowl.
- Gently mix all the ingredients together until well distributed.
- Serve the warm carrot salad immediately while it is still warm.
- Optionally, garnish with additional coriander leaves and a sprinkle of cinnamon if desired. Enjoy your warm carrot salad!
Tips:
- Roasting the carrots: Roast the carrots in the oven at 400°F (200°C) for about 25-30 minutes, or until they are tender and slightly caramelized for a deeper flavor.
- Toasting the pistachio nuts: Lightly toast the pistachio nuts in a dry pan over medium heat for about 2-3 minutes to enhance their crunch and flavor.
- Serving warm: Toss the salad ingredients together while the carrots are still warm to slightly melt the feta cheese and infuse the flavors more effectively.
- Adjusting seasoning: Feel free to adjust the seasoning to your preference; add more lemon juice for extra tang, or a bit more honey if you prefer a sweeter touch.
Enjoy your warm carrot salad, a dish that perfectly balances sweet, savory, and tangy notes. This versatile salad is not only delicious but also packed with nutrients, making it a great addition to any meal. Feel free to experiment with the ingredients to match your taste preferences. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 11g | 28% |
| Sugar 15g | 15% |
| Fat | |
| Fat 36g | 45% |
| Saturated 11g | 37% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 2090ug | 232% |
| Choline 50mg | 9% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 3.33mg | 21% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.97ug | 40% |
| Vitamin C 18mg | 19% |
| Vitamin E 2.34mg | 16% |
| Vitamin K 44ug | 35% |
| Minerals | |
| Calcium, Ca 420mg | 32% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 2.34mg | 21% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 2.87mg | 26% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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