Carla Hall's Warm Carrot Salad with Creamy Lemon Dressing

Name: Carla Hall's Warm Carrot Salad with Creamy Lemon Dressing
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American,
Ingredients: 3 tbsps olive oil; 1 tbsp sesame seed; 1/2 tsp kosher salt; 1/2 tsp black peppercorn grinder; 1/4 tsp red pepper ground; 1 pound medium rainbow carrots trimmed and peeled; 1 small Granny Smith apple cored; 1/4 cup golden raisins; 1 tsp lemon juice; 1/2 cup canned pineapple in juice drained (with juice reserved) cut into 1/2-inch chunks; 1/4 cup mayonnaise; 2 tbsps pineapple juice (reserved from can); 2 tsps Dijon Mustard; 1/2 tsp pure lemon extract

Layers of warm, spiced carrots, along with lightly caramelized pineapple chunks and tart, crunchy apples come together with a creamy and bright lemon dressing to make a beautiful warm salad that truly features carrots the star of the show. Recipe credit: Carla Hall @carlapha... Read More Read Less

15m

PREP TIME

45m

COOK TIME

14

INGREDIENTS

Servings: 4

Ingredients

Carrot Salad
3 tablespoons olive oil
1 tablespoon McCormick® Sesame Seed
1/2 teaspoon kosher salt
1/2 teaspoon McCormick® Black Pepper Grinder
1/4 teaspoon McCormick® Ground Cayenne Red Pepper
1 pound medium rainbow carrots, trimmed and peeled
1 small Granny Smith apple, cored
1/4 cup golden raisins
1 teaspoon lemon juice
1/2 cup canned pineapple in juice, drained (with juice reserved) cut into 1/2-inch chunks
Creamy Lemon Dressing
1/4 cup mayonnaise Substitutions available
- vegan mayonnaise
2 tablespoons pineapple juice (reserved from can)
2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
1/2 teaspoon McCormick® Pure Lemon Extract

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. Whisk olive oil, sesame seed, salt, black pepper and cayenne in small bowl. Arrange carrots in single layer on parchment-lined sheet pan. Drizzle with olive oil mixture, rolling carrots to coat well.
2 Roast 30 minutes, turning carrots halfway through cooking. Meanwhile, cut apple into 1/2-inch chunks; toss with raisins and lemon juice in medium bowl; set aside.
3 Remove pan from oven and push carrots to one side of pan. Arrange pineapple chunks on other side of pan. Roast 10 to 15 minutes longer, until carrots are fork tender and pineapple is lightly browned.
4 Remove pan from the oven. Keeping separate from the carrots, add apple mixture to pineapple on sheet pan, tossing gently to allow mixture to pick up any pan juices and seasonings. Allow carrots and pineapple mixture to cool slightly.
5 For the Creamy Lemon Dressing, whisk all ingredients in small bowl. To assemble salad, arrange carrots on rectangular serving platter. Sprinkle pineapple mixture across center of carrots. Drizzle with Creamy Lemon Dressing to serve.
6 Test Kitchen Tip: Produce sizes vary across different regions and seasons. To prepare with larger carrots, cut in half lengthwise before roasting. The cooking time may vary slightly depending on the size of your carrots, so check for tenderness starting at 20 minutes.