| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small bunch carrots with leafy green tops
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup buttermilk
- 1/4 cup plain yogurt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons minced fresh tarragon
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped carrot leaves (from the reserved tops)
- 1 tablespoon chopped fresh oregano
- 1 head red leaf lettuce, torn into pieces
- 3 tablespoons chopped pistachios
- 3 tablespoons chopped dried cherries
- 3 ounces crumbled extra sharp Cheddar
Instructions
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 6 g |
| Cholesterol | 16 mg |
| Sodium | 369 mg |
Reviews
Did this salad over Mother’s day weekend for company. Huge hit! I couldn’t do the dairy dressing, so I did a chive and dill lemon vinaigrette. This dish will be coming out often.
Perfect combination of flavors!
This salad was SO GOOD! The buttermilk-herb dressing is so good that I debated just drinking it but decided to use it on the salad instead. I will absolutely be making this again… and again!
This salad was amazing and I eat a lot of salads! It would go great with summer grilling (you could char grill instead of oven bake the carrots)! I can’t wait to share this with guests!
This salad is delicious! I did add one thing to the dressing, a little tiny bit of garlic. My 8 year old son even liked this salad.
Delicious salad! Used leftover dressing next day with red leaf, roasted beets, red onion and feta. Also good.
Fabulous!!
Love this salad. I used goat cheese instead of cheddar. The tangy dressing is perfect with the sweet and salty carrots. It’s a new favorite for sure.