I’m fully willing to admit that I ate my weight in chips + guacamole yesterday! No shame. But to make up for it, I’m keeping things light with this Roasted Carrot and Avocado Salad!
I’m not quite sure you could call my current situation winter (as it’s 65 degrees and sunny here in LA) but this is my winter remedy! Roasted heirloom carrots that are tossed with an herb vinaigrette and then topped with avocado and some arugula is my idea of the the perfect February meal. And while this recipe serves at least 4 people as a salad or side dish, I’ve been known to devour an entire platter on my own. Clearly self control has never been my strong suit.
And while we’re here, I have a public service announcement. I used to think it was straight up whacky when people would leave the carrot tops on carrots and serve it at a restaurant. It was so chef-y and I was suspicious. But like most things in my life, (I mean hello, I didn’t eat fish until I was in culinary school and that’s only because my instructor forced me and told me if I’d ever amount to anything I needed to have an open mind) it took me a while to warm up to it and now I’m 100% up obsessed. Do it, trust me, and you can thank me later.
Roasted Carrot and Avocado Salad
Ingredients
For the Carrots
- 2 lbs heirloom carrots trimmed and cleaned with ½ inch of the top remaining
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
For the Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves tough stems removed
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Salad
- 2 small avocados
- a few handfuls of arugula
Instructions
- Pre-heat oven to 425 degrees F.
- Place the trimmed carrots on a large baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper and red pepper flakes and toss to combine. Transfer to an oven and roast for 40 minutes until soft on the outside with a bite on the inside (a little caramelized)
- In a blender combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar and salt. Pulse until smooth.
- Toss the roasted carrots with 1/2 cup of the cilantro mixture.
- Cut the avocado into wedges and add it to the carrots.
- Serve with some arugula strewn across the top, bottom or whatever floats your boat. Salt and pepper as needed.
Notes
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Ah, so gorgeous, Gaby! I’m currently obsessed with fresh carrot salad, so will have to try roasted next.
Looks good! I really like the sound of that cilantro vinaigrette!
Looks amazing! I bet the flavors are amplified with roasting the carrots!
Great recipe! I love the taste of carrots, especially when they are roasted or caramelized.
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Wow! This looks and sounds delicious! My kind of winter salad.
This is perfection Gaby! Love these awesome flavors together!!
Yumm! This has many of my favorite things in it.
I would never have thought of putting roasted carrots with avocados! I LOVE both ingredients though so will have to try this one 🙂
This salad could not be more perfect!
YUM! Beautiful and delicious!!
I’d love this for lunch right about now! Those colors and flavors – yes!!!
Hi! I’m hosting this years feast of the 7 fish for my family of 26! Do you think this will go with a spaghetti & lobster sauce? I need a side salad but don’t want to make the same winter one i make for thanksgiving. Also, can the carrots be roasted ahead of time and saved? or will they get too mushy?
yes I do!! and yes you can absolutely roast them ahead of time – this is great served cold or at room temp too
Made this last night! Sooo good! Will be a staple side for us moving forward