Sweet Sprout Salad from Gold Hill
INGREDIENT LIST
Spring Mix
Radish
Carrots
Cilantro or Basil
Sweet Sprouts
Olive Oil
Coconut Yoghurt
Lemon
Salt
A Dish for In-Between Moments
This salad came together on a whim, during a quiet week spent in Gold Hill, an old mining town perched above Boulder, Colorado. Spring was just unfolding, and a visit to the Boulder Farmers Market offered a first glimpse of the season: tender greens, vibrant radishes, early carrots, and crisp sprouts. There was an abundance of freshness, but also restraint, perfect for something light, sweet, and transitional.
With a few ingredients from the pantry and the rain tapping softly outside, the salad took shape. It’s a dish for in-between moments when you’re still craving the warmth and comfort of winter but catching glimpses of summer’s brightness.
If you’re making this in the height of summer, try shaving the carrots in the raw instead of roasting them. Either version works beautifully.
Roast and Mix
Preheat the oven to 375°F.
Clean and trim the carrots, then place them in a cast iron skillet or baking dish. Toss with a generous drizzle of good olive oil, flaky sea salt, and a handful of fresh herbs—cilantro or basil both work beautifully.
Roast for about 25 minutes, or until the carrots are tender and caramelized. Check for doneness; if they’re still firm, continue roasting in 5-minute increments.
While the carrots roast, prepare the salad base and dressing:
For the dressing:
In a small bowl, combine the juice of ½ to 1 lemon (depending on juiciness), 4 tablespoons of olive oil, and ½ cup of Cocojune Coconut Yogurt. Whisk until smooth. Adjust with more lemon or oil to taste. Add 1 teaspoon of sea salt and set aside.
Slice radishes into thin half-moons.
To assemble the salad:
Start with a bed of mixed greens. Layer in sweet sprouts, the sliced radishes, cooled roasted carrots, and crumbled feta. Finish with a generous drizzle of the coconut yogurt dressing.
Ingredient Brand Suggestions
Flake Salt. Maldon or Local if Possible
Oil. Bariani Olive Oil
Feta. A local feta form the farmers market or if vegan Violife has a pretty good feta.
Coconut Yoghurt. Cocojune
