Test Kitchen: Autumn Spice Carrot Salad

Invite the warm flavors of Autumn to your holiday table with this hearty salad. The rich, savory flavors of Autumn Spice Blend pair perfectly with the season’s bounty of carrots, squash, and sweet potatoes. Side dish or stand-alone main course, this salad is sure to be a fall favorite.

Ingredients

• 1 lb. petite carrots (or traditional carrots sliced into long slivers)
• 2 tsp. Autumn Spice Blend
• 1 tbsp. maple syrup
• 2 tbsp. Roasted Garlic Avocado Oil
• 6 cups salad mix
• 2 cups arugula
• ¼ cup shaved red onion
• ¼ cup dried cranberries
• Rosemary Extra Virgin Olive Oil
• Fig Balsamic Vinegar
• salt and pepper
• 1 cup cooked farro (a whole grain similar to wheat)
• ½ cup crumbled feta
• ¼ cup roasted walnuts

Method

1. Preheat oven to 375 °F. Line a sheet pan with parchment. In a bowl, toss together the carrots, maple syrup, Autumn Spice Blend, and Roasted Garlic Avocado Oil. Spread onto the parchment-lined sheet pan and roast for 15–20 minutes, until tender-crisp and golden brown. Set aside.
2. Place the salad mix, arugula, dried cranberries, and shaved red onion in a large bowl and drizzle with Rosemary Extra Virgin Olive Oil, Fig Balsamic Vinegar, salt, and pepper. Toss, taste, and adjust with more oil, vinegar, salt, and pepper, if desired.
3. To plate: Place the dressed greens on a platter. Top with the cooked farro. Top with the roasted carrots and garnish with walnuts and feta.

Note: Cooking classes make a great gift. Visit redstickspice.com for details.