Easy Rosé Blend Salad with Apples and Roasted Carrots
Prep time: 5 minutes • Cook time: 20 minutes
Yields: 4 Servings
- 4 large Earthbound Farm Fresh Organic Carrots, cut into ¼ inch thick fry-shapes and ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 5 ounce clamshell Earthbound Farm Fresh Organic Rosé Blend
- 1 green apple, diced
- 1 cucumber, diced
- 1 cup fresh raspberries
- 1 cup halved grape tomatoes
- ½ cup thinly sliced red cabbage
- ¼ cup organic red onion sliced
- ¼ cup sliced almonds
- 2 tablespoons organic cilantro finely chopped
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove organic garlic minced (optional)
- ¼ teaspoon sea salt plus more to taste
- ¼ teaspoon pepper
- large pinch ground cumin
By Amie Valpone, The Healthy Apple
We constantly get asked, “How do you make the best salad?”
In honor of salad month, Amie is sharing a step-by-step format to make a delicious salad, along with a recipe for an easy Rosé Blend salad with apples and roasted carrots.
How to Start the Salad
There are no rules. You can make a salad purely based on your intuition, but here are some useful guidelines:
Pick a green. Amie says you can use any green of your choice, but that she loves Earthbound Farm’s organic romaine hearts, and the organic kale and arugula blend.
Then choose what you want in the salad, such as something crunchy, sweet, or savory. Consider whether you want fruit, roasted or steamed veggies, and nuts or seeds. Finally, think about adding fresh herbs for natural sweetness.
How to Make the Salad
Prep the ingredients you chose above a few hours ahead of time, or directly before you serve so that everything stays fresh.
Toss everything together in a large serving bowl. You can either toss all the ingredients together with the dressing before serving or you can place the ingredients in different sections on top of the leafy greens and then drizzle the dressing on top.
How to Make the Dressing
Homemade dressings can be really simple: a combination of balsamic vinegar with extra-virgin olive oil, and some spices, such as fresh minced garlic, a large pinch of ground cumin, sea salt, and pepper. Shake it all up in a mason jar and you’re good to go!
Pro tip: Don’t drizzle the dressing on the salad until you’re ready to eat it. This will keep the greens fresh and crunchy.
Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the carrot fries on the prepared baking sheet and drizzle with 1 Tbsp. extra-virgin olive oil, rosemary, sea salt, and pepper. Toss to coat and bake for 15-17 minutes or until the carrots are tender. Cook time will depend on how large and thick the carrots are.
Meanwhile, combine all the other salad ingredients in a large serving bowl and set aside.
In a small bowl, whisk the dressing ingredients and pour over the salad ingredients in the serving bowl.
Add the roasted carrots and serve immediately. Store leftovers in a sealed container in the refrigerator for up to 1 day.
This salad is best served at room temperature with the carrots nice and warm out of the oven. Amie says that the warm carrots on top add an incredible touch of warmth and flavor that you won’t get if the carrots are served cold or chilled.
Feel free to swap a ripe pear in place of the green apple, or blueberries in place of the raspberries.
When it comes to fresh herbs, you can use whatever herbs you’d like, including parsley, tarragon or fresh mint. Add a combination of herbs if you’d like for an extra boost of fresh flavor.
OPTIONAL ORGANIC ANIMAL PROTEIN
You can easily add chicken (we recommend organic chicken) to this organic Rosé Blend salad recipe.