Chopped Carrot Citrus Salad

This chopped carrot citrus salad has roasted rainbow carrots, blood oranges and Meyer lemons tossed in a citrus mustard vinaigrette to showcase the best of winter produce.

6 carrots, peeled and chopped into 1 inch chunks (use rainbow carrots if you can find them for color)
2 tablespoons extra virgin olive oil
salt & pepper
juice from ½ a Meyer lemon
2 cups chopped green leaf lettuce
2 blood oranges, cut into segments
½ Meyer lemon, cut into segments
¼ cup chopped parsley
1 tablespoon chopped fresh mint

For the dressing:
juice of 1 blood orange
3 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
1½ tablespoons citrus rice vinegar (apple cider vinegar is a good substitution)
1 tablespoon blood orange zest
salt and pepper

View the full recipe at Running to the Kitchen →