Day 10 of Salad a Day
Apple and Carrot Salad
Here’s a fun fact: The first cultivated carrots were purple! Purple carrots were cultivated in what is now Afghanistan and contain more beta carotene than their orange cousins. It wasn’t until the 17th Century that the Dutch developed the orange carrot which is sweeter than the purple carrots. Aah, the Dutch love their orange.
These roasted carrots and apple are complemented with the sharp taste of fennel seeds. Fennel seeds have a distinctive liquorice flavour. If you don’t like the strong taste of fennel you could replace it with fresh or dried rosemary.Print
Apple and Carrot
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: Australian
- 1 bunch baby orange carrots
- 1 bunch baby purple carrots
- 4 shallots
- 1 green apple
- 2 teaspoons fennel seeds
- 2 teaspoons macadamia oil
- 1 tablespoon sesame seeds
- 250 g baby spinach leaves
- Preheat oven to 180C
- Wash carrots and remove the green top.
- If the carrots are thick, slice in half lengthwise.
- Slice the shallots diagonally into 5 cm pieces.
- Core and quarter the apple.
- Slice the apple finely.
- In a large bowl, combine the carrots, shallots, apple, fennel seeds, macadamia oil, salt and pepper.
- Place on a lined baking tray and roast in the oven for 30 minutes.
- Five minutes before the end of the cooking time place the sesame seeds into a small oven tray and add to the oven to toast.
- Place the spinach leaves on a serving platter.
- Layer carrots and apple on top of the spinach.
- Top with sesame seeds.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.