Roasted Fingerling Carrot and Blood Orange Vinaigrette Arugula Salad

Okay, so I was influenced by Tumblr, some recipes and my own imagination when I created this superbly delicious salad. I’ve always wanted to make a really rich salad that would tease my palate. I am super happy I made this. I had fun making it.

Blood Orange Vinaigrette
2 tbsp of honey
3 tbsp of balsamic vinegar
1/4 cup of olive oil
1 blood orange

Roasted Fingerling Carrots
Table salt
Sea salt
Garlic powder
1 bunch of fingerling carrots

Goat Cheese Medallions
Small cylinder of goat cheese
Sea salt
Garlic powder
1/3 cup black sesame seeds

Arugula Salad Base
1 “tub” of washed baby arugula
Sprouted beans (i used adzuki, lentils and peas)
Dried cranberries

Blood Orange Vinaigrette


1 -Mix the juice of the blood orange (you can simply squeeze the juice out), balsamic vinegar, and honey. Once thoroughly mixed (chunks of the orange inside the mixture is fine), add the olive oil. Place in fridge and chill until you need it.

Buy local!

Roasted Fingerling Carrots
1 – Put a pot of lightly salted water over medium heat (a light simmer) and preheat the oven on 350 degrees.


2 – Dampen the carrots and pour table salt over them. Rub them between your hands to remove the dead skin and dirt on the carrots. Cut off their stems (I left an inch of the stems for aesthetics) and rinse.


3 – Place the clean, stemless carrots into the hot water. Cover (leave a little space for steam to escape) and let simmer for 10 minutes. You can use this time to prepare other things.
4 – When carrots are semi-soft place them in a baking pan or cast iron skillet. Season with sea salt, pepper, garlic powder and oregano (or whatever you want). Place in oven for 20 minutes, be sure to turn the carrots over once to brown both sides.


5 – Try to coordinate finishing the carrots last so they will be hot when you add them to your salad. I added the used orange rinds to my roasting carrots but of course you don’t have to do that.

Goat Cheese Medallions
1 – Take a plate or shallow dish and mix the sesame seeds, garlic powder, pepper and sea salt together.


2 – Roll your COLD goat cheese out a little bit to make it rounder. Be careful, too much pressure and it’ll break apart. Slice the cylinder in half inch goat cheese “medallions”.
3- Coat both sides of cheese slices. Once done, place them in the fridge to firm up. (Ten minutes is plenty of time.)

Put It Together
1 – Toss the baby arugula with your blood orange vinaigrette. Place onto serving plates.
2 – Add the fingerling carrots to the sides of the salad.
3 – 1-2 Goat cheese medallions should be enough per plate (this easily serves 2-3 people).
4 – Sprinkle the sprouted lentils, peas, and adzuki on too of the salad. Next top it with the dried cranberries.
5 – Serve the yummy salad!



2 thoughts on “Roasted Fingerling Carrot and Blood Orange Vinaigrette Arugula Salad

  1. Pingback: Roasted Fingerling Carrot and Blood Orange Vinaigrette Arugula Salad | blacktothafuture

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