Pistachio Rolled Carrot and Burrata Salad

This delicious salad brings together garlic and honey roasted carrots rolled in crushed pistachio, creamy, decadent clumps of burrata cheese, and fresh spring greens all topped with a drizzle of California Olive Ranch Balsamic Vinaigrette to tie it together with it’s sweet tang. Crunchy, sweet and savory flavor combos in each bite will have you thinking of this salad the moment the weather cools down enough outside to crank your oven back up. A perfect fall salad to serve at a dinner party or have for a cozy quiet night in.

Ingredients

8 oz spring mix salad greens
10 medium sized carrots
1 ball of burrata cheese (fresh mozzarella will also work)
1/4 cup pistachios, out of shell
3 tablespoons of honey
2-3 tablespoons California Olive Ranch 100% California Olive Oil
3 tablespoon roughly chopped garlic
1/4 a red onion, thinly sliced
California Olive Ranch Balsamic Vinaigrette
1/4 teaspoon salt
1/2 teaspoon garlic powder
Dash of black pepper

Instructions

Preheat oven to 400F.
Slice carrots in half lengthwise, then once again in half lengthwise.
Lay carrots flat on a baking sheet, drizzle with California Olive Ranch Olive Oil.
Sprinkle carrots with salt, pepper and garlic powder.
Drizzle carrots with honey, add chopped garlic, toss well.
Roast carrots in oven for 25-30 minutes, until tender and honey has caramelized.
While carrots are roasting, add pistachios to a food processor and blitz until ground.
Assemble salad greens, red onion and burrata cheese on a large salad plate, separating burrata ball into tablespoon sized clumps.
When carrots are done roasting remove from oven and let cool for 5-10 minutes, until cool enough to handle with hands.
Spread ground pistachio on a plate and roll cooked carrots in pistachio.
Top assembled salad with pistachio rolled carrots, drizzle generously with California Olive Ranch Balsamic Vinaigrette and serve immediately.