Roasted Carrots and Red Leaf Lettuce Salad With Ranch Dressing from Katie Lee Biegel - Parade

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(Lucy Schaeffer)

Roasted Carrots and Red Leaf Lettuce Salad With Ranch Dressing, from the new cookbook It’s Not Complicated by Katie Lee Biegel, is a delicious way to welcome spring. “Adding a roasted vegetable to a leafy green salad is a great way to bring some dimension to what could otherwise be a boring salad,” says Lee Biegel (of Food Network’s The Kitchen and Cooking Channel’s Beach Bites). She also incorporates the leafy green carrot tops and a gimme-more DIY ranch dressing.

Related: Katie Lee Biegel Shares Her Kitchen Tips and Recipe for Creamy Spinach Artichoke Pasta

[Reprinted from It’s Not Complicated: Simple Recipes for Every Day by Katie Lee Biegel. Photographs copyright © 2021 Lucy Schaeffer. Published by ABRAMS.]

Roasted Carrots and Red Leaf Lettuce Salad With Ranch Dressing

By Katie Lee Biegel

Ingredients

Dressing:

• 1 cup mayonnaise
• ½ cup buttermilk
• 2 Tbsp minced fresh chives
• 2 Tbsp minced flat-leaf parsley
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp garlic powder

Salad:

• 1 small bunch carrots with leafy green tops
• 2 Tbsp olive oil
• 1 Tbsp honey
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 head red leaf lettuce, washed and torn into pieces
• 3 Tbsp roasted salted sunflower seeds
• 3 Tbsp chopped dried cherries
• 3 oz crumbled extra-sharp cheddar cheese

Key Tags

Directions

Dressing:

1. In a small bowl, combine all dressing ingredients. Refrigerate up to 1 week. Makes about 1¼ cups.

Salad:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.

2. Cut green tops from carrots. Rinse, drain and set aside. Use a vegetable brush to scrub carrots. Cut carrots diagonally into 1-inch pieces.

3. In a medium bowl, toss carrots, oil, honey, salt and pepper. Transfer to prepared baking sheet. Roast 20 minutes or until tender and very caramelized. Cool completely.

4. Chopped reserved carrot tops to make 2 Tbsp. In a large salad bowl, toss lettuce, carrot tops, sunflower seeds, cherries, cheese and cooled carrots with desired amount of dressing. Serve immediately.

Kitchen Counter

Serves 4–6.

March 26, 2021 at 04:00PM
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Roasted Carrots and Red Leaf Lettuce Salad With Ranch Dressing from Katie Lee Biegel - Parade

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