Roasted Carrot and Chicken Salad with Grapes and Pistachios

Roasting is a great way to bring out any vegetable's natural sweetness. In this colorful salad, tender chunks of carrot are the perfect counterpoint to the lingering, nutty flavor of crunchy pistachios

August 27, 2013

Serves: 4
Prep: 20min
Cook: 25min
Total: 45min

• 1 pound large carrots, peeled and cut into slices (2 cups)
• 1 tablespoon brown sugar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 boneless, skinless chicken-breast halves (6 ounces each), cut crosswise in thin slices
• 4 tablespoons snipped fresh chives or sliced scallion greens
• 1 tablespoon cider vinegar
• 1 teaspoon cider vinegar
• 1 medium shallot, thinly sliced
• 2 cups baby arugula
• 1 bunch watercress, tough stems removed
• 1 1/2 cups halved red seedless grapes
• 2 tablespoons unsalted shelled chopped pistachios


1. Preheat the oven to 425°F. Coat an 11" x 9" baking pan and a rimmed baking sheet with olive oil cooking spray.

2. Place the carrots in the prepared baking pan. Sprinkle with the sugar, 1 teaspoon of the olive oil, and 1/8 teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, for 25 minutes, until the carrots are tender and lightly golden at the edges.

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