ROASTED CARROTS, RED QUINOA, BITTER GREENS AND FETA SALAD

ROASTED CARROTS, RED QUINOA, BITTER GREENS AND FETA SALAD

In Los Angeles, CA, Chef Fiona prepared Dave Matthews and his crew a Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad. Try this recipe at home with the Dreaming Tree Chardonnay. 

 

Ingredients

Serves 2-3

  • 1 bunch Carrots, with greens, scrubbed, tops removed
  • 2 tsp Honey, divided
  • 1/2 tsp ground Cumin
  • 1/3 c plus 2T Extra Virgin Olive Oil
  • 1/2 c Red Quinoa
  • 2 oz Watercress (2-3 handfuls), if not available use 1 bunch Dandelion Greens, rough chopped
  • 2 oz Arugula (2-3 handfuls)
  • 1/2 head Radicchio, core removed, sliced
  • 1/3 c Sunflower Seeds, raw
  • 2 oz Feta, crumbled (optional)
  • 1/4 c Raw Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt, plus additional
  • 1/4 tsp Pepper, plus additional

 

Directions

  1. Preheat oven to 375°.
  2. Toss carrots in 1-2T olive oil, 1/4 t salt, 1/4 t pepper and cumin. Line a baking sheet with parchment paper and place seasoned carrots on top.
  3. Drizzle with 1t honey.
  4. Roast carrots for 20-30 minutes depending on size, until browned and soft, shaking pan occasionally.
  5. While carrots are cooking, cook quinoa according to package directions.
  6. In a small bowl, whisk together 1/3 c olive oil, apple cider vinegar, mustard and remaining honey. Season with salt and pepper to taste and set aside.
  7. When carrots and quinoa are cooked and cooled, place greens, sunflower seeds and quinoa in a large bowl and toss with dressing. Transfer to a serving platter or individual plates, place carrots on top, then sprinkle with feta, if using.
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