A deliciously cozy salad for the colder days, fuss free and making the most of seasonal vegetables.
Ingredients for 2
- 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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Drizzle extra virgin olive oil and sprinkle fleur de sel just before serving.
