Roasted carrot, avocado, pistachio, and quinoa salad from Grains for Every Season: Rethinking Our Way with Grains (page 148) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of orange juice and extra-virgin olive oil for the book's "Fresh orange and garlic confit vinaigrette."

  • kris.mundt on April 28, 2026

    Added roasted fennel and jalapeños in place of the red onion, almonds instead of pistachios and crispy leeks for garnish

  • mfsimmons on February 13, 2026

    We really enjoyed this with some baked salmon. I made the shortcut version of the dressing and squeezed some fresh orange juice over it and a drizzle of olive oil. I think I would slice the onion thinner next time for my own personal preferences.

  • Lsblackburn1 on February 04, 2026

    Nice! I used a store- bought garlic vinaigrette and added some fresh squeezed orange juice to it. Served with bread and cheese.

  • clkandel on May 02, 2025

    Loved this dish. Had it as a side for seared tuna. There were leftovers, so I added some roasted beets I also had left over. I think it could use more carrots than called for.

  • hashi on March 14, 2025

    This is a great lunch salad. The flavors and textures are so good. Don’t skip the fresh orange and garlic confit vinaigrette, it really ties the whole thing together.

  • Fyretigger on March 06, 2024

    This is one of those dishes where the ingredients harmonize, but retain their unique characteristics, giving very pleasant pops of individual flavors and textures as you bite down. It's well balanced. Makes for a nice, light meal.

  • RThoma on January 12, 2023

    Great recipe, very filling. Had leftovers the next day with an egg on top.

  • rmardel on December 13, 2022

    This was excellent, bright, rich, satisfying. I would eat it again although for my own taste I would double both the onion and the carrots. When making the dressing it is important that one take time to cook the garlic very slowly; if it takes on too much color the dressing will become bitter.

  • mlbatt on May 24, 2022

    Delicious and super easy. It made a great dinner with some lovely shrimp.

  • Lepa on April 25, 2022

    We didn't like this very much. I made the orange -garlic confit vinaigrette and it involved lots of extra steps and I didn't like the resulting dressing- much too bitter. Overall this was edible but didn't feel worth all the time/steps/ingredients so I won't be repeating it.

  • metacritic on February 09, 2022

    This is exceptionally good. The dressing, creamy and rich, binds the whole dish. I will gladly eat this again.

  • Xyz123 on January 12, 2022

    This was fabulous and enjoyed by all. I used sliced almonds instead of pistachios. I made it twice this week!

  • nicolepellegrini on December 12, 2021

    I made this with the simplified orange juice and olive oil dressing and loved it a lot! Was even better the second day when the flavors had time to merge.

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