This fresh & zesty salad is a great winter salad featuring some strong root vegetable flavors plus brightness from the lemon/maple dressing.
Grilled Zucchini & Carrot Salad
Yield - 2 large servings
Ingredients (for the salad): - 5 Carrots, peeled & cut into quarters - 2 Zucchini, cut into slices - 2 Yellow Squash, cut into slices - 3/4 cup Pomegranate Seeds - 1/2 block of Sheep's Milk Feta (about 1/2 cup total) - 2 Oranges, cut neatly - 1/4 cup Pistachios - Olive oil - Salt n pepper
Ingredients (for the dressing): - 1/4 cup Avocado Oil - Juice of 1 lemon - 2 tbsp maple syrup - 1/4 cup Za'atar oil (za'atar spice + avocado or vegetable oil) - 1 tbsp Dijon mustard - Pinch salt
Directions: 1 - Cut zucchini & yellow squash into slices. Put them in a bowl or colander & season with salt. Let sit for 20 minutes to let them sweat/drain.
2 - Peel & cut carrots into quarters. Season with olive oil, salt & pepper.
3 - Prep your pomegranate seeds & oranges. See video for how to slice oranges fancy.
4 - Prep salmon. Pat dry w/ paper towels then add olive oil, salt & pepper.
5 - Heat your grill to medium heat. Once hot, add olive oil + pepper to your zucchini & squash. Add salmon to grill. Add zucchini/squash to grill - both sides until cooked. Cook salmon until internal temp reaches 125/130 degrees F (for medium rare/medium).
6 - Make your dressing. Bring avocado or veg oil to a medium/high heat. Add za'atar spices. Cook until fragrant and spices become toasty. Drain through fine mesh strainer. Pour oil into blender with syrup, lemon juice, salt & dijon mustard. Blend.
7 - Assemble your salad - carrots, zucchini/squash, pomegranate, pistachios, oranges, feta, salmon. Top with your dressing.
