Tender, caramelized, honey roasted carrot noodles tossed with crisp radishes, fresh watercress, salty almonds and a savory-sweet thyme vinaigrette.  This Roasted Carrot Noodle Salad is colorful, easy, delicious and the perfect side for spring (and summer)!

Hi there, friends!  How was your weekend?  I hope it was filled with ALL the rest and relaxation!

My weekend was absolutely exhausting.  So if you could pass some of those well rested vibes my way I’d be much obliged.  😉

Today we are going to keep things SUPER short and sweet.

Mostly because my brain is flat lining and I’m having a difficult time forming proper sentences.

But also, because the interwebs are filled, and I mean FIIIILLLLLLEEEEDDDD, with deliciousness today.  And, I don’t want you to miss out on everything that is going down by listening to (errr, reading?) me ramble.

#BuzzKill

If you come around these parts often, you might remember a group of fabulous food bloggers and myself got together to bring you a round-up of festively fun food (and drinks) for St. Patrick ’s Day.

Well, we are at it again.  🙌

Because, who is a food blogger without COPIOUS amounts of food?!

And, today we are hittin’ you up with ALL the Easter eats!

So make sure you scroll to the bottom of this post and check out all the deliciousness my friends brought to the virtual Easter party.  AND, you can follow along on social media with the hashtags #EatTheHolidays2017 and #BloggersDoEaster.

DO IT.

Spring Roasted Carrot Noodle Salad

AKA my new favorite salad.  Okay, okaaay.  I know I say, “my new favorite salad” ALL the time.  But, I eat a ridiculous (read: borderline obnoxious) amount of salads.

So TRUST me when I say, this is one seriously stellar salad.

Hear me out.

Tender, caramelized, honey-kissed, roasted carrot noodles topped with crisp, slightly spicy radishes, fresh watercress and crunchy, salty, toasted almonds; all generously drizzled with a savory-sweet, silky-smooth, herbaceous vinaigrette.

This salad is a straight KAPOW to the taste buds.

Seriously, the warm roasted carrots with the crisp-cool veggies, the nutty almonds and the light vinaigrette…UGH, the textures and flavors are just sensational, you guys.

SENSATIONAL, I tell ya!

How to Make it:

On top of this salad being a dance party in the USA for your mouth, it is also stupid-easy to throw together.

You spiralize some carrots and toss them with a bit of thyme and honey on a sheet pan.  Cover the pan with aluminum foil and roast ‘em in the oven for about 10 minutes to steam them slightly.  Then, you uncover the carrots and continue to roast them until the carrots are tender and a smidge caramelized.

While the carrots are in the oven getting their roast on, make the vinaigrette.  Simply throw some oil, vinegar, (more) honey and thyme into a jar with a tight fitting lid and shake, shake, shake Senora.  Give the dressing a taste and adjust for seasoning with salt and pepper, and/or sweetness with honey.

When the carrots are done roasting, transfer them to a platter and toss them with a few tablespoons of the vinaigrette.  Top ‘em with thinly sliced radishes, stemmed watercress, toasted almonds, and a pinch of red pepper flakes if you’re feeling spicy.

Serve it up and chow it down.

Told ya, STUPID easy.

Recipe Notes:

1. If you don’t have a spiralizer, you can use a vegetable peeler to make long strands of carrot noodles.  If you are fortunate enough to have a spiralizer, make sure you look for carrots that are roughly 1 ½’’, or larger, across at the thickest end of the carrot.
2. If you have a garden, or are getting your carrots at a fabulous farmer’s market, and your carrots have the tops still intact – RESERVE THEM!  Use them as a garnish for the salad.  It is SO good!
3. To evenly, and thinly slice the radishes, I used a mandolin.  I also used a variety of radishes in assorted colors.  You can just use regular ‘ole pink radishes if you would like.
4. You can substitute White Wine Vinegar for the Champagne Vinegar in the vinaigrette.
5. If you like your vinaigrette on the tart side, feel free to add a squeeze of fresh lemon juice.
6. The vinaigrette can be made up to 2 days in advance, just make sure you shake it vigorously before using.
7. To toast the almond slivers:  Place them in a dry skillet, over medium-low heat and cook, stirring frequently until golden brown and fragrant.

Make your Easter brunch, regular lunch, or weeknight dinner spring-tastic, and add this stellar salad to the lineup.  Your friends, family, loved ones, neighbors, strangers off the streets, EVERYONE (including your face) will thank you.

Until Thursday friends, cheers – to swoon worthy salads.

-XOXO-

Cheyanne

#BloggersDoEaster Virtual Party:

Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd

Mini Egg Chocolate Bundt Cake from Girl Heart Food

Maple Bacon Deviled Eggs from Beyond Mere Sustenance

Lemon Curd Pavlova from Seasons and Suppers

Cookie Cutter Chocolates from Contemplating Sweets

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks

Easter Mini Egg Cookie Bars from Salt and Lavender

Ham and Cheese Scones from Kevin is Cooking

Marbled Easter Egg Truffles from Sugar Hero

Angel Food Cupcakes with Compote Filling from Meg is Well

Easter Hazelnut Meringue Layer Cake from From Scratch Mostly

Spring Green Salad with Asparagus from Seasonal Cravings

5 from 11 votes

Print

Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Tender, caramelized, honey roasted carrot noodles tossed with crisp radishes, fresh watercress, salty almonds and a savory-sweet thyme vinaigrette. This Roasted Carrot Noodle Salad is colorful, easy, delicious and the perfect side for spring (and summer)!

Course: Salad, Side Dish

Cuisine: American

Servings: 4

Calories: 321 kcal

Author: Cheyanne Holzworth-Bany

Ingredients

• 1½ - 2 Pounds Carrots trimmed, peeled & spiralized* (about 8 large carrots)
• 1 bunch Radishes assorted colors – thinly sliced*
• 1 bunch Watercress stemmed
• ½ Cup Toasted Slivered Almonds *
• Dressing:
• 1/3 Cup Extra Virgin Olive Oil plus more for carrots
• 2 TBS Champagne Vinegar*
• 2 TBS Honey plus more for carrots
• 1 TBS Thyme Leaves plus more for carrots – roughly chopped
• Salt and Pepper to taste
• Optional Toppings: Plain Yogurt, Lemon Wedges, Crushed Red Pepper Flakes, Micro Greens

Instructions

1. Adjust oven rack to middle position and preheat oven to 375 degrees F. Line a large, rimmed baking sheet with non-stick aluminum foil for easy clean up.
2. On the prepared baking sheet, gently toss carrot noodles with 1 ½ tablespoons of oil, 2 teaspoons of thyme and 1 teaspoon of honey. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Cover the baking sheet tightly with aluminum foil.
3. Roast in the oven for 10 minutes, or until steamed slightly. Uncover, discarding foil and continue to roast for 10-15 minutes, or until the carrots are tender.
4. Meanwhile, make the vinaigrette: In a jar with a tight fitting lid, combine 1/3 cup oil with vinegar, 2 tablespoons honey, 1 tablespoon thyme, and a dash of each salt and pepper. Shake vigorously to emulsify. Taste and adjust for seasoning with salt and pepper and sweetness with honey.*
5. Transfer roasted carrot noodles to a large serving bowl and gently toss with radishes. Drizzle 2 tablespoons of the vinaigrette into the bowl and toss again to combine. Add in the watercress and toss to coat.
6. To Serve: Divide the carrot noodles evenly among plates and top with radishes and almonds. Finish with desired garnishes and serve with the remaining vinaigrette on the side. Enjoy!

Recipe Notes

1. If you don’t have a spiralizer, you can use a vegetable peeler to make long strands of carrot noodles. If you are fortunate enough to have a spiralizer, make sure you look for carrots that are roughly 1 ½’’, or larger, across at the thickest end of the carrot.

2. If you have a garden, or are getting your carrots at a fabulous farmer’s market, and your carrots have the tops still intact – RESERVE THEM! Use them as a garnish for the salad. It is SO good!

3. To evenly, and thinly slice the radishes, I used a mandolin. I also used a variety of radishes in assorted colors. You can just use regular ‘ole pink radishes if you would like.

4. You can substitute White Wine Vinegar for the Champagne Vinegar in the vinaigrette.

5. If you like your vinaigrette on the tart side, feel free to add a squeeze of fresh lemon juice.

6. The vinaigrette can be made up to 2 days in advance, just make sure you shake it vigorously before using.

7. To toast the almond slivers: Place them in a dry skillet, over medium-low heat and cook, stirring frequently until golden brown and fragrant.

Nutrition Facts

Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette

Amount Per Serving

Calories 321 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 3g 15%

Cholesterol 0mg 0%

Sodium 87mg 4%

Potassium 518mg 15%

Total Carbohydrates 23g 8%

Dietary Fiber 5g 20%

Sugars 14g

Protein 4g 8%

Vitamin A 384.5%

Vitamin C 17%

Calcium 9.1%

Iron 6.9%

* Percent Daily Values are based on a 2000 calorie diet.

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