Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette
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)!
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.
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.
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.
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.*
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.
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!
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.