Roasted Carrots and Rainbow Chards Salad with Creamy Mayo Dressing
A delicious colorful salad, very . easy and quick to make with helping the environment a little bit by making it zero waste. U can use all the stalks of chards and greens of carrots and hence you produce less scraps and more salad. A very healthy, cool and refreshing salad to go with delicious soup, pasta or garlic bread.
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Servings: 2
Ingredients
- 1 Bunch Rainbow Carrots with Greens Chop them Into Medium Pieces
- 1 Tsp Cayenne Pepper
- 1/2 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Brown Sugar
- Salt to Taste
- 3 Tsp Olive Oil
- 1 Bunch Rainbow Chards Roughly Chopped
- 3 Tbsp Light Mayonnaise
- 1 Tbsp Ranch
- 1 Tbsp Creamy Harissa Style Hot and Spicy Dressing
- 1 Tbsp Organic Honey
- Salt and Pepper to Taste
Instructions
- Wash the Carrots + Carrot Greens and Rainbow Chards thoroughly.
- Now peel off the carrot skin and separate the carrot greens from thick stalks. Chop the carrots in medium sized pieces. Chop the Chards as shown in the picture.
- Preheat the oven at 350 F. Now take a bowl and the cayenne pepper, black pepper, garlic powder, onion powder, brown sugar and salt. Give it a mix. Add olive oil to the spice mix and mix well. Glaze the carrots with this mix and place them in the oven tray layered with parchment paper. Reduce the temperature to 325 F and Roast them for 15 mins.
- While the carrots are roasting, make the dressing. In a cup, add light mayo, ranch , creamy harissa dressing and honey. Give it a mix
- To serve, In a plate or a bowl layer the chards, on top layer the carrot greens and then a layer of roasted carrots . Drizzle the dressing and add salt and pepper to taste. You can also mix the whole salad in a bowl along with the dressing and salt and pepper right before serving and serve as is. Enjoy this delicious salad with Pasta, Soups or Bread
