Doesn't this salad just seem like something the Easter bunny would love?

Recipe by: Half Baked Harvest
Serves: 6
Prep Time: Quick & Easy

Ingredients

¼ cup toasted pine nuts pistachios almonds or pumpkin/sunflower seeds)

½ cup delicate extra-virgin olive oil, small

1/3 cup parmesan, grated

1 pinch red pepper flakes

To taste salt

1 piece loaf ciabatta or sourdough french bread (torn into bite size)

2 tbsp. delicate extra-virgin olive oil, small

1 clove organic garlic

to taste salt & pepper

2 cups organic spinach, baby

handful parsley or mint

8 oz. (omit if vegan) goat feta

2 cups snap peas

½ cup organic sprouts, micro basil

2 cups (carrot tops) organic carrots, orange bunched

3, cut into ribbons or sliced thin organic carrots, orange bunched

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Carrot Top Pesto Directions:

  • In the bowl of a food processor or high powered blender, combine the carrot top greens, basil and pine nuts.
  • Pulse until finely chopped. With the machine still running, drizzle in the olive oil.
  • Add the parmesan, a pinch of crushed red pepper flakes and season with salt.
  • Taste and add more salt if needed. Pour into a glass jar and keep in the fridge until ready to serve.

Pea and Carrot Salad Directions:

  • Preheat the oven to 350 degrees F.
  • On a large baking sheet, toss the torn bread with the olive oil, garlic, salt and pepper until all the bread is evenly and well coated.
  • Place in the oven and bake for 10-15 minutes, tossing half way through until the bread is golden and toasted.
  • Meanwhile in a large salad bowl, toss together the carrot ribbons, snap peas, watercress or spinach, and fresh herbs. Add a couple tablespoons of the pesto sauce and toss once more, making sure to evenly coat the veggies.
  • Add the toasted bread and sprinkle on the feta cheese. Serve with the remaining carrot top pesto.

Recipe Notes:

*This salad can be assembled up to 1 day in advance. Just add the watercress, herbs and toasted bread just before serving so they do not wilt/get soggy. You can choose to toss the salad with the pesto and let it sit in the fridge and marinate (which I think is delish) OR you can add the pesto just before serving.