The Fall is nipping at my heels, and though I still feel like hanging on to Summer, this rainbow carrot lentil salad brings in the richer flavors of the season in a way that makes me feel like it’s going to be alright. That gorgeous full on summer sun gave us platters of warm tomatoes and bursting berries that fueled my sandy romps to the beach and late night meals on the deck. As the days are going by the long golden light of the fall is creeping up on us and so I’m starting to look forward to duskier and rounder flavors.
Last week I was at the farmers market in Union Square and I was once again blown away. So many colors, so many textures! The peaches are heading out now, but here come the apples, the squashes and these gorgeous rainbow carrots. Yellow, orange, ruby…they are so pretty they look like candy! Who can resist really? I think between now and Columbus Day the harvest is just mind blowing. Such a playground. My biggest challenge these days is finding time to get into the kitchen and cook for myself. Do not misunderstand me, I am not complaining! I’m working on some really exciting projects that I am over the moon excited about. I’ll reveal more as time goes on- but please, don’t hate me for living a life that resembles my fantasy of a continuous playground. {am I humble bragging?}
So what makes this salad so dreamy? It’s my secret ingredient. No, not the gorgeous slightly sour/sweet pomegranate molasses, which no doubt is fantastic, but it’s the small bits of diced dates that add not just sweetness, but a groovy chewiness too. Please don’t skimp on them, the entire combination is such a wonderful balance of flavors and textures. I promise, it will make you very happy about cooler days ahead.
Rainbow Carrot Lentil Salad with pomegranate Molasses Dressing
1 pound rainbow carrots (regular with also do just as well)
1/4 cup dates, cut into small dice
1 cup cooked french lentils
1/2 cup Italian parsley, chopped
1/4 cup mint leaves, chopped
1/4 cup crumbled goat cheese
2 Tablespoons pomegranate molasses
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Pinch of ground cumin
S&P to taste
Wash the carrots and trim the ends. Use a noodle scraping tool, or mandolin, to make long strands of the carrots. Alternatively use a box grater and try to make the strands as long as possible. Add them to a medium bowl along with the lentils, dates, parsley and mint.
In a separate bowl combine the molasses, olive oil, lemon juice, cumin, salt and pepper and whisk to combine.
Pour dressing over the carrot mix and toss. You can leave the salad to marinate like this for a few hours if you would like.
Finish off with the goat cheese and enjoy!
