What’s for Fall: Roasted Carrot Salad with Baby Kale


Are you still working on your transition from summer to fall? I adapted the moment I saw pumpkin recipes online. If you take a peek at my fridge, you will find: carrots, apples, grapes, kale, escarole, chard… all the delicious fall produce and fruits! My fall was off to a great start with this dish.

Roasted Carrot Salad

Roasted Carrot Salad with Baby Kale

Adapted from LA Times


  • 1/2 pound medium organic carrots, with a quarter inch of the leafy tops
  • 1 teaspoons whole cumin seeds
  • Sea salt and freshly ground black pepper
  • 1 cloves garlic, peeled
  • 3 sprigs thyme, leaves picked
  • 1 dried chile, crumbled
  • Extra virgin olive oil
  • Red wine vinegar
  • 1/2 of an orange
  • 1/2 of a lemon
  • 2 ( 1/2 -inch) slices of ciabatta or roll
  • 3oz of baby kale (usually packaged)
  • 1/3 cup sour cream


  1. Heat the oven to 350 degrees. Parboil the carrots in boiling salted water for 10 minutes, until they are nearly cooked, then drain and place them in a roasting pan.
  2. Meanwhile, in a mortar and pestle, smash the cumin seeds, chiles, one-fourth teaspoon salt and one-eighth teaspoon pepper. Add the garlic and thyme and smash again until you have a kind of paste. Add 1 1/2 tablespoons olive oil, or enough to generously cover the paste, and 1 teaspoon of vinegar. Stir together, then pour over the carrots, roll the carrots around in the paste to coat them well.
  3. Add the orange and lemon halves, cut-side down, to the pan of carrots. Place in the oven for 25 to 30 minutes, or until the carrots are light golden brown
  4. Remove the carrots from the oven and add them to the avocados. Using tongs, carefully squeeze the juice from the roasted orange and lemon into a bowl (you should have about one-half cup juice) and add the same amount of olive oil and 2 tablespoons vinegar, or to taste. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, and pour enough dressing over the carrots and avocados to coat. Mix together, taste and correct the seasoning.
  5. Toast, broil or grill the bread, then tear it into little pieces and add to the dressed carrots and avocados. Mix together, toss in the baby kale salad leaves , add additional dressing to taste, and transfer to a big platter or divide among individual plates. You may not use all of the dressing; we used three-fourths cup.
  6. Add a dollop of sour cream, drizzle with more olive oil. Serve immediately.

Take a look at some other FN bloggers’ kale recipes for fall!
Jeanette’s Healthy Living: Kale Kimchi

Bacon and Souffle: Roasted Carrot Salad With Baby Kale

From My Corner of Saratoga: Pork, Kale and White Bean Soup

Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette

Cooking With Elise: Risotto With Tuscan Kale

Napa Farmhouse 1885: Kale and Rainbow Chard Salad With Peaches, Blackberries and Pine Nuts

Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage

FN Dish: The Rise of the Kale Chip

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5 comments for “What’s for Fall: Roasted Carrot Salad with Baby Kale

  1. Faith
    September 27, 2012 at 7:10 am

    I have been enjoying fall’s bounty too…and I think I have everything for this lovely salad on hand! I think it would be perfect for lunch this weekend. 🙂

  2. A Couple in the Kitchen
    September 30, 2012 at 10:03 am

    You are way ahead of us! We seem to be hanging on to summer still, but looking forward to making the transition as soon as time permits!

  3. angela@spinachtiger
    October 14, 2012 at 11:25 am

    Kale and carrots are two of my go to veggies and this is a great way to pair them. The carrots are tapered so pretty too.

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