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Roasted Carrot Salad With Charred Scallion Cilantro Pesto
[Vegan, Grain-Free]

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Paleo-friendly international recipes free from refined sugar and oil. 2 sisters. Identical Twins. Born and raised... Read More

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Roasted Carrot Salad With Charred Scallion Cilantro Pesto [Vegan, Grain-Free]

117

4-6

Dairy Free

The roasted sweet carrots and caramel-y red onions paired with crunchy sweet corn in this seasonal veggie salad is phenomenal. Corn kernels function as a healthier, cheaper substitute for the sweetness of dried fruits and the crunchiness of the nuts in salads. The charred scallion cilantro pesto is a sweet... Read More

Ingredients You Need for Roasted Carrot Salad With Charred Scallion Cilantro Pesto [Vegan, Grain-Free]

For the Salad:

6 large carrots
1 large red onion, sliced
1 can corn kernels
Optional garnishes: cilantro, soy yogurt, fresh coriander

For the Charred Scallion-Cilantro Pesto:

2 cups cilantro (or your favorite herb)
1 cup scallion, chopped
4 cloves garlic
4 tablespoons apple cider vinegar
2 tablespoons agave (or to taste)
1/2 teaspoon salt
2 tablespoons water

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How to Prepare Roasted Carrot Salad With Charred Scallion Cilantro Pesto [Vegan, Grain-Free]

Preheat oven to 350°F.
Cut carrots into 3-4 equal pieces. Slice each pieces lengthwise into 3-4 thin wedges.
Slice onions thinly. Peel the garlic and separate into individual cloves.
Line a baking tray with parchment paper. Toss your carrots, onions, and garlic with salt and pepper. Spread out on the tray in a single layer (if they are too close or overlapping, the vegetables will steam).
Roast for 20 minutes until soft.
For the sauce: In a dry pan, add your finely sliced scallions. Toast and fry until blistered and charred. Blend all the ingredients for the sauce in a food processor until smooth. Taste and adjust seasoning.
Toast your roasted vegetables with the prepared pesto. Top with fresh cilantro, soy yogurt, and toasted almonds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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