Warm carrot salad
This Warm Carrot Salad features sautéed carrots combined with toasted pistachios, creamy feta, and fresh coriander. Lightly dressed in a honey-lemon vinaigrette with a hint of cinnamon, it balances sweetness and richness beautifully.
Cook time 7 min
Prep time 10 min
Ingredients:
1/3 cup pistachio nuts4 cups carrots
1/2 cup feta cheese
1/4 cup coriander leaves
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
1 tsp cinnamon
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.
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!
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!
Warm carrot salad FAQ:
Sauté the carrots for 5-7 minutes over medium heat until they are warm but still slightly crunchy. Avoid overcooking to maintain their texture.
It's best to serve this Warm Carrot Salad immediately. If made ahead, store the components separately and combine just before serving to retain freshness.
You can substitute feta cheese with goat cheese or ricotta for a similar creamy texture. For a dairy-free option, try using a plant-based cheese alternative.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan, if desired, before serving.
You can add ingredients like roasted beetroot or chickpeas for added flavor and nutrition. Adjust the sweetness by modifying the honey amount or adding different spices.
Cooking 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.
Nutrition Facts
2 ServingsCalories 400kcal
Protein 16g
Carbohydrates 36g
Fiber 11g
Sugar 15g
Fat 36g
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