A deliciously cozy salad for the colder days, fuss free and making the most of seasonal vegetables.
- 500g of carrots
- 2 tbs of extra virgin oil (extra to drizzle at the end)
- 20g of pecan nuts
- 100g of mixed leafy greens
- 10g of dried cranberries
- 30g of goat cheese
Peel carrots and cut them in half lengthwise, spread on a baking sheet and roast for 30-40 min in a preheated oven at 200 C . Let it cool.
Place pecan nuts in a dry skillet (no additional oil needed) and toast for 4-5 min until golden and fragrant. Let them cool and coarsely chop them.
In a salad bowl, serve the salad mix, place the roasted carrots, scatter the chopped pecan nuts and cranberries as well as the crumbled goat cheese.
Drizzle extra virgin olive oil and sprinkle fleur de sel just before serving.