Carrots are as soon as in some time relegated to supporting roles in soups, braises, and stews that have interaction very finest thing about their sweetness but rarely manufacture them the star. This salad lets them shine, roasted alongside chickpeas and introduced to the following stage by an herbaceous cashew cream. Blitzing the base cashew cream recipe with dill, parsley, and scallions brings contemporary steadiness to the carrots. Abet extra sauce as a dip with crudités or grilled bread. —Hetty McKinnon
Right here is portion of our meal planning bundle, the place one recipe can turn out to be three rapidly weeknight meals. Use the relaxation of your cashew cream to manufacture Broccoli and Cashew Cream Soup or Creamy Cashew Udon With Crispy Mushrooms.
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Substances
4 servings
Cashew Cream
1
cup raw cashews
1
garlic clove, coarsely chopped
1
Tbsp. extra-virgin olive oil
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Carrots and Assembly
¼
cup almonds
2
scallions, coarsely chopped
¼
cup relaxed dill sprigs
¼
cup relaxed parsley sprigs
3
Tbsp. contemporary lemon juice, divided
¼
tsp. freshly ground dark pepper, divided
1
lb. carrots, peeled, slit into 3″ pieces
2
14-oz. cans chickpeas, rinsed, patted dry
5
Tbsp. extra-virgin olive oil, divided
1
tsp. ground cumin
1
tsp. paprika
1½
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
3
cups greens (corresponding to arugula, spinach, and/or mesclun)
Preparation
Cashew Cream
Step 1
Lift a giant saucepan of water to a boil, then have interaction far from warmth. Add cashews and let sit down until relaxed, 30–60 minutes.
Step 2
Drain cashews and transfer to a blender (preferably high-velocity) or meals processor. Add garlic, oil, salt, and ½ cup water and purée until relaxed.
Carrots and Assembly
Step 3
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing midway thru, until moderately darkened and fragrant, 8–10 minutes. Let cool; finely slit. Reserve baking sheet.
Step 4
Arrangement bigger oven temperature to 425°. Purée cashew cream, scallions, dill, parsley, 2 Tbsp. lemon juice, ? tsp. pepper, and ¼ cup water in a blender until relaxed. Remark herby cashew cream aside.
Step 5
Put carrots and chickpeas on reserved baking sheet. Drizzle 4 Tbsp. oil over and sprinkle cumin, paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and final ? tsp. pepper on high; toss to coat. Put collectively in an supreme layer and roast 10 minutes. Engage carrots and chickpeas from oven and toss. Return to oven and roast until carrots are relaxed and mostly golden and chickpeas are crisp, 10–15 minutes.
Step 6
Put salad greens in a giant bowl; drizzle in final 1 Tbsp. lemon juice and 1 Tbsp. oil and season with final ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat.
Step 7
Put collectively greens on a platter, then spoon carrots and chickpeas on high. Drizzle with reserved herby cashew cream and high with almonds.
