Roasted Carrot Salad With Charred Scallion Cilantro Pesto

The roasted sweet carrots and caramel-y red onions paired with crunchy sweet corn in this seasonal veggie salad is phenomenal. Corn kernels function as a healthier, cheaper substitute for the sweetness of dried fruits and the crunchiness of the nuts in salads. The charred scallion cilantro pesto is a sweet and vinegary sauce that is most commonly served with fresh seafood, but we think it tastes oh-so much better on this vegan salad.

ROASTED CARROT SALAD WITH CHARRED SCALLION CILANTRO PESTO [VEGAN, GRAIN-FREE]

INGREDIENTS

FOR THE SALAD:

• 6 large carrots
• 1 large red onion, sliced
• 1 can corn kernels
• Optional garnishes: cilantro, soy yogurt, fresh coriander

FOR THE CHARRED SCALLION-CILANTRO PESTO:

• 2 cups cilantro (or your favorite herb)
• 1 cup scallion, chopped
• 4 cloves garlic
• 4 tablespoons apple cider vinegar
• 2 tablespoons agave (or to taste)
• 1/2 teaspoon salt
• 2 tablespoons water

PREPARATION

1. Preheat oven to 350°F.
2. Cut carrots into 3-4 equal pieces. Slice each pieces lengthwise into 3-4 thin wedges.
3. Slice onions thinly. Peel the garlic and separate into individual cloves.
4. Line a baking tray with parchment paper. Toss your carrots, onions, and garlic with salt and pepper. Spread out on the tray in a single layer (if they are too close or overlapping, the vegetables will steam).
5. Roast for 20 minutes until soft.
6. For the sauce: In a dry pan, add your finely sliced scallions. Toast and fry until blistered and charred. Blend all the ingredients for the sauce in a food processor until smooth. Taste and adjust seasoning.
7. Toast your roasted vegetables with the prepared pesto. Top with fresh cilantro, soy yogurt, and toasted almonds.

http://www.onegreenplanet.org/vegan-recipe/roasted-carrot-salad-with-charred-scallion/