This Warm Winter Salad Recipe Makes a Simple, Satisfying Meal

Directions

1. Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender within, about 15 minutes.
2. Meanwhile, in a small pot over medium-low heat, combine raisins, wine and sugar. Simmer until raisins plump and sugar dissolves, about 10 minutes. Strain raisins and discard poaching liquid.
3. In a large bowl, combine 2 cups ice with 2 cups cold water to make an ice bath. Use a mandolin, a sturdy vegetable peeler or a sharp knife to finely shave remaining carrots lengthwise into long slivers. Transfer shaved carrots to ice bath to crisp and curl.
4. In a small sauté pan set over medium heat, toast coriander seeds until fragrant, about 1 minute. Once toasted, use a mortar and pestle or the flat side of a knife on a cutting board to crush seeds slightly. In the same pan, toast pistachios until just fragrant, about 2 minutes. Roughly chop pistachios and set aside.
5. In a large bowl, whisk together crushed coriander seeds, lemon juice, honey and remaining olive oil. Add warm roasted carrots, strained raisins and toasted pistachios, and toss to combine. Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.