Roasted Carrot Salad with Lemon and Sauerkraut

Name: Roasted Carrot Salad with Lemon and Sauerkraut
Ingredients: 700 g carrots (peeled and wedged); 1 1/2 tbsp rapeseed oil; 1/2 tsp caraway seeds; 1/2 tsp fine salt; 120 g sauerkraut (drained); 2 crisp apples (300 g and wedged); 20 g fresh parsley (chopped); 60 g pumpkin seeds; 3 tbsp rapeseed oil; 1 tsp lemon zest; 2 tbsp lemon juice; 1 tbsp cider vinegar; 1 tsp honey; 2 tsp Dijon mustard; 1/4 tsp fine salt

Salad - Roasted Carrot Salad with Lemon and Sauerkraut by Diana H. - Recipia

Roasted Carrot Salad with Lemon and Sauerkraut pairs browned carrot wedges with crisp apple, tangy sauerkraut, and pumpkin seeds. Roasted Carrot Salad with Lemon and Sauerkraut takes about an hour, with warm carrots folded through the fresh mixture and a sharp lemon dressing. Caraway keeps the flavor rooted in the familiar Central European pantry without making the plate heavy. Prep: 20 minutes. Cook: 25 minutes. Rest: 10 minutes. Total time: 55 minutes. Serves 4. About 345 kcal and 7 g protein per serving.

Ingredients

For the roasted carrots

700 g carrots (peeled and wedged)
1 1/2 tbsp rapeseed oil
1/2 tsp caraway seeds
1/2 tsp fine salt

For the salad

120 g sauerkraut (drained)
2 crisp apples (300 g and wedged)
20 g fresh parsley (chopped)
60 g pumpkin seeds

For the dressing

3 tbsp rapeseed oil
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp cider vinegar
1 tsp honey
2 tsp Dijon mustard
1/4 tsp fine salt

Preparation

1. Heat the oven to 220°C (425°F) and line a large baking tray with baking paper. 2. Toss the carrot wedges with 1 1/2 tbsp rapeseed oil, the caraway seeds, and 1/2 tsp fine salt. Spread them cut-side down and roast for 25 minutes, turning after 15 minutes, until browned at the edges and still slightly firm in the middle. 3. Whisk 3 tbsp rapeseed oil with the lemon zest, 2 tbsp lemon juice, cider vinegar, honey, mustard, and 1/4 tsp fine salt. The dressing should look smooth and loose. 4. Put the sauerkraut, apple wedges, and chopped parsley in a wide serving bowl. 5. Add the warm carrots and dressing to the bowl. Toss gently, scatter over the pumpkin seeds, and leave to rest for 10 minutes before serving.

Notes

Choose firm carrots with smooth skins; very thick ones can be quartered lengthwise and may need about 5 extra minutes in the oven. If the sauerkraut is sharply sour, rinse it briefly, squeeze it dry, and taste before adding more salt. Keep the apple wedges fairly thin so they stay crisp beside the warm carrots. Pear works in place of the apple at the same 300 g amount, and sunflower seeds can replace the pumpkin seeds. The dressing contains mustard, and the salad is otherwise free of dairy, eggs, and nuts as written. Serve it beside a plain roast or a slice of dark bread, with dry cider or unsweetened black tea. Dress only what you plan to eat; the salad keeps covered in the refrigerator for up to a day, but the seeds soften and it is best served cold or at room temperature rather than reheated.

Frequently asked questions

Can I use lemon juice from a bottle?

Yes. Use 2 tbsp bottled lemon juice and add the dressing to the salad immediately, since bottled juice can taste sharper after standing.

Can I replace the lemon juice?

Use 2 tbsp white wine vinegar in its place and keep the 1 tbsp cider vinegar in the dressing. The result will be more vinegar-forward but will still balance the carrots and sauerkraut.

Can I make this salad ahead?

Roast the carrots and prepare the dressing up to 12 hours ahead. Store them separately, then bring the carrots to room temperature for 30 minutes before tossing the salad.