Sweet sticky caramelised vegetables, a spiced vinaigrette and soft smooth milky mozzarella. This Spiced Carrot, Red Onion and Mozzarella Salad is the salad for people who don't like salad. The carrots are nutty and sweet, the onion is sticky and fragrant, the dressing perks everything up and then then mozzarella calms and cools. The perfect salad for so many occasions. From Sprinkles and Sprouts.
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5 from 7 votes

Spiced Carrot, Red Onion and Mozzarella Salad

Sweet sticky caramelised vegetables, a spiced vinaigrette and soft smooth milky mozzarella. This Spiced Carrot, Red Onion and Mozzarella Salad is the salad for people who don't like salad. The carrots are nutty and sweet, the onion is sticky and fragrant, the dressing perks everything up and then then mozzarella calms and cools. The perfect salad for so many occasions.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Modern Australian
Servings: 6
Calories: 236kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

For the roasted vegetables

  • 2 lb baby carrots 2 bunches, 900g
  • 2 large red onions
  • 1 tbsp olive oil
  • salt and freshly cracked black pepper

For the Salad

  • 2 tbsp extra virgin olive oil
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp peppercorns
  • 1 star anise
  • ½ tsp crushed red chilli flakes
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 2 fresh mozzarella balls
  • fresh oregano

Instructions

  • Preheat oven to 200ºC/400ºF.
  • Peel the carrots and then cut them in half (see notes)
  • Peel the onions and leaving the root in place cut them into thick wedges.
  • Line a baking tray with cooking paper (for easy clean up) and then add the onion sliced to the tray. (Make sure they are spaced out in a single layer)
  • Drizzle with half of the olive oil, season with salt and pepper.
  • Line a second tray with cooking paper and add the carrots, drizzle with the remaining olive oil, season with salt and pepper. Again make sure the carrots are spaced out in a single layer.
  • Roast the carrots and onions for a 25 minutes until tender and caramelised.
  • Meanwhile make the dressing.
  • Pour the extra virgin olive oil into a shallow pan or skillet. Add the coriander seeds, fennel seeds, peppercorns, whole star anise, and red chilli flakes.
  • Peel the garlic but leave it whole, add it to the oil.
  • Place the pan/skillet over a very low heat and let the spices cook in the oil for 4 minutes, make sure the spices don't burn as then your dressing will be bitter.
  • Remove from the heat and allow to cool slightly before storing in the red wine vinegar and honey. Remove the star anise and whole garlic before serving.
  • Transfer the roasted veg to a platter, drizzle over a little of the spiced dressing and then tear over the fresh mozzarella.
  • Garnish with fresh oregano and an extra sprinkling of salt.

Notes

If you can't find baby carrots then use regular carrots and cut them lengthways into quarters (or eighths if they are really large)
Cook the carrots for 10 minutes before you add the tray of onion wedges.
 

Nutrition

Calories: 236kcal | Carbohydrates: 17g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 411mg | Fiber: 5g | Sugar: 9g | Vitamin A: 20850IU | Vitamin C: 6.8mg | Calcium: 202mg | Iron: 1.5mg
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