This weekend some lovely friends are getting married. There will be speeches and Italian food and lots of love.
In two weeks, I get on a plane to New York where I will see some much-missed family and friends. I cannot wait to hug and laugh and eat and drink with all of my loves.
And look at these orange-y hues! So much to be spirited about.
Fresh, juicy oranges bounce off caramelized carrots and salty feta perfectly. It’s a salad to match my mood.
Carrot and Orange Salad
– 4 large carrots, sliced into long pieces, 1/2 inch/1 cm wide
– 2 tablespoons olive oil
– 1/2 teaspoon cumin
– 1/2 teaspoon sweet paprika
– sea salt
– 1 orange, segmented
– 2 tablespoons fresh orange juice from segmented orange
– 2 tablespoons feta cheese
Preheat oven to 230 C/450 F.
Mix carrots, olive oil, cumin, paprika and salt. Roast carrots for 15-20 until browned.
Let carrots cool for 5 minutes.
Combine carrots, orange, orange juice and feta. Sprinkle with additional sea salt and serve warm or at room temperature.
Bulk it up: serve on salad greens (spinach, kale, Romain, etc.) tossed with another drizzle of olive oil and tablespoon of orange juice. Top with toasted pepitas and chickpeas. Boom.