There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
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The Roasted Carrot and Brown Rice Salad: Gourmet But So Easy!
This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!
The Pepitas: Make Them Yourself or Buy Them!
It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)
The Dressing:
This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.
Put It All Together:
Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.
The Recipe: Roasted Carrot and Brown Rice Salad!
What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.
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This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!
- 1 cup raw pepitas (pumpkin seeds)
- ¼ teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chile or chili powder
- 1/2 teaspoon sea salt
- 1/2 Tablespoon fresh squeezed lime juice
- 1/2 cup brown basmati rice cooked to package instructions
- 8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
- 1-2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 4 cups baby greens
- handful spicy pepitas (store bought or recipe included here)
- 2 teaspoons chopped chives (optional as garnish)
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic
- 2 teaspoons honey
- pinch sea salt and a few turns freshly ground pepper
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Preheat oven to 375 degrees and place oven rack in center position
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Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
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Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool
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Start cooking rice to package instructions
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After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
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Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.
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Whisk all ingredients together and set aside
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When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
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Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
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Save extra pepitas in a sealed container and use as desired
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I especially loved the roasted carrots…it really set the whole salad off!!!
Made this salad for sunday meal prep and it’s soooo good warm or cold! Love all of the spices and the pepitas!
What a delicious salad! The roasted carrot is perfect for fall!
I agree! And it goes so well with so many protein choices:)
Thanks Joni! Great for a make ahead meal:)
Love those spicy pepitas on top! They’re a delicious addition. 🙂
Agreed! They add a little umph to this otherwise simple salad:)
Vegetarian comfort food! Love the spicy with roasted carrots combo. Just yum.
We usually have a little leftover cooked brown rice in the fridge… can not wait to use it up making this salad!! And those spicy pepitas – YUM!
I almost have rice too:)
You have so many interesting + delicious sounding salad recipes! I have no idea why I haven’t used rice in a salad before.
I love texture in a salad!
The roasted carrots will add that extra special flavor to the salad! Geat idea and I love the pumpkin seed topping too!
I forget how much I love roasted veggies in salads. This is such a great way to use them!
So delicious and savory! Great as a main or as a side!
Such a delicious salad! Love every single ingredient!
So unique! Such a tasty side dish for our roast chicken.
This is such a great salad. I especially love the white balsamic in the dressing. Yum!!
Super yummy dinner we had.
Super yummy dinner we had
This looks so good, and the spiced pumpkin seeds sound delish too!
This salad looks sensational! My kind of salad for sure and can’t wait to try it!