Farmers Market Holiday Salad with Carrot Top, Dill and Pistachio Pesto Vinaigrette
Yield: 4 people
Materials
- 1 bunch carrots skin on scrubbed and tops trimmed
- 2 small sweet potatoes skin on, scrubbed and cut into 1/2 inch pieces
- 1 large whole garlic top slightly trimmed to expose garlic
- 3 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 4 cups mix greens
- 1 medium watermelon radish skin on, scrubbed and cut into very thin rounds
- 1/3 cup feta cheese
- 1/4 cup pickled cranberries or pickled onions
Carrot Top and Dill Pesto
- 1 cup carrot top leaves and tender stems
- 2 cups fresh dill
- roasted garlic
- 1/4 cup unshelled raw pistachios
- 1/4 tsp sea salt
- 1/3 cup extra-virgin olive oil
Pesto Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tbsps pesto
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1/4 tsp sea salt
Instructions
- Preheat oven to 400F and line a large baking sheet with unbleached parchment paper.
- Place carrots on one side of baking sheet and toss with 1 tbsp olive oil.
- Place sweet potatoes on other side of baking sheet and toss with 1 tbsp of olive oil. Season both with salt and pepper.
- Drizzle remaining oil on top of exposed garlic cloves and wrap whole garlic in foil paper. Add garlic to baking sheet with carrots and sweet potatoes and place in preheated oven. Roast for 20-25 mins or until carrots and sweet potatoes are fork tender and garlic has softened.
- To make pesto, add all ingredients except the olive oil in a food processor or blender. Pulse a few times and then add in the roasted garlic. With the motor running, slowly pour in olive oil until incorporated. Don't over process as you want the pesto to have a slight texture. Leftover pesto can be refrigerated in an airtight container for up to two days.
- To make the vinaigrette, whisk all ingredients together. For a creamy vegan dressing, whisk in 1 tbsp of tahini.
- To assemble salad, place vinaigrette in a small jar in the centre of a large round salad plate. Arrange the mix greens on the plate around the dressing. Arrange the carrots and sweet potatoes on top of the greens and sprinkle with crumbled feta. Garnish with watermelon radish slices and pickled cranberries.