Carrots and spice are a natural pairing. Just think of carrot cake, or carrot ginger anything. Here, the curry vinaigrette cuts through the sweetness of the carrots, and the pop of raisins and crunch of pine-nuts add a little bit of texture to this warm salad.
To make salad
- 6 carrots, peeled, cut in half crosswise, then quartered
- 2 tbsp olive oil
- 3 tbsp curry vinaigrette
- 1/2 cup raisin
- 1/4 cup toasted pine-nuts
- 1 tbsp fresh mint, finely chopped
- Drizzle the carrots with olive oil and salt. Roast at 425 F for 20-30 minutes, depending on size (you want them golden brown at the edges and fork tender).
- In a small sauté pan over medium heat, add the pine-nuts and cook until barely toasted and fragrant (about 2-3 minutes). Add the raisins and the vinaigrette, cooking for about a minute, just until warm.
- Drizzle everything over the roasted carrots and finish with the chopped mint.
To make curry vinaigrette
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp chutney
- 1/2 tsp curry powder
- salt
- pepper
- Combine ingredients.
