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Vegetarian Antipasto Salad with Pepperoni-Spiced Roasted Carrots

Vegetarian Antipasto Salad with Pepperoni-Spiced Roasted Carrots

Course Salad


For the Pepperoni-Spiced Roasted Carrots

  • 3 large carrots trimmed, washed, and cut into even coin sized slices
  • 1 tsp smoked paprika
  • 1 tsp dried garlic
  • 1 tsp ground dry mustard
  • 1/2 tsp fennel seeds roughly chopped
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil

Quick Pickled Red Onions:

  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/8 tsp salt
  • 1 small red onion thinly sliced

For the Orange-Fennel Dressing:

  • 1 tsp fennel seeds
  • 3 Tbsp freshly squeezed orange juice (from 1 medium orange)
  • 1 Tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 Tbsp olive oil

For everything else:

  • 1 head iceberg lettuce washed, trimmed, and cut into bite size pieces
  • 1/2 pint cherry tomatoes halved
  • 1/4 cup marinated artichoke hearts chopped
  • 1/4 cup green olives chopped
  • 1/4 cup marinated roasted red pepper chopped
  • 1/4 cup marinated banana pepper slices
  • 1/2 cup crumbled feta


For the Pepperoni-Spiced Roasted Carrots

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a small mixing bowl, whisk together the smoked paprika, dried garlic, ground mustard, 1/2 tsp chopped fennel seeds, and 1/2 tsp black pepper.

  2. Place the carrot coins onto the prepared baking sheet and toss with 1 Tbsp olive oil to coat. Add spices and toss until all the carrot coins are evenly coated. Spread carrots into an even layer on the baking sheet.

  3. Roast on the middle rack for 15 minutes, flipping after 10, or until the coins are easily pierced with a fork (watch them closely as they may cook faster or a little longer depending on how thick you chopped them).

Quick Pickled Red Onions:

  1. While those roast, in a small bowl, whisk together ¼ cup red wine vinegar, ¼ cup water, and salt. Add thinly sliced onions and set aside to pickle while preparing the rest of the salad.

For the Orange-Fennel Dressing:

  1. In a small bowl, whisk together fennel seeds, orange juice, zest, vinegar, salt, and pepper. While whisking, slowly pour olive oil into the dressing until it’s emulsified. Set aside.

To Assemble:

  1. Drain the red onions and toss in a large serving bowl with the iceberg lettuce, carrot coins, olives, banana peppers, artichoke hearts, cherry tomatoes, roasted red pepper, and dressing. Sprinkle with feta and serve right away.