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Thanksgiving Leftover Sandwich with Roasted Garlic & Thyme Aioli Recipe
Fall
Pistachio Rolled Carrot and Burrata Salad
- Yield
- 4 side salad servings
- Difficulty
- Easy
- Time
- 45 Minutes
Pistachio Rolled Carrot and Burrata Salad
Ingredients
- 8 oz spring mix salad greens
- 10 medium sized carrots
- 1 ball of burrata cheese (fresh mozzarella will also work)
- 1/4 cup pistachios, out of shell
- 3 tablespoons of honey
- 2-3 tablespoons California Olive Ranch 100% California Olive Oil
- 3 tablespoon roughly chopped garlic
- 1/4 a red onion, thinly sliced
- California Olive Ranch Balsamic Vinaigrette
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of black pepper
Instructions
- Preheat oven to 400F.
- Slice carrots in half lengthwise, then once again in half lengthwise.
- Lay carrots flat on a baking sheet, drizzle with California Olive Ranch Olive Oil.
- Sprinkle carrots with salt, pepper and garlic powder.
- Drizzle carrots with honey, add chopped garlic, toss well.
- Roast carrots in oven for 25-30 minutes, until tender and honey has caramelized.
- While carrots are roasting, add pistachios to a food processor and blitz until ground.
- Assemble salad greens, red onion and burrata cheese on a large salad plate, separating burrata ball into tablespoon sized clumps.
- When carrots are done roasting remove from oven and let cool for 5-10 minutes, until cool enough to handle with hands.
- Spread ground pistachio on a plate and roll cooked carrots in pistachio.
- Top assembled salad with pistachio rolled carrots, drizzle generously with California Olive Ranch Balsamic Vinaigrette and serve immediately.
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