Roasted Carrot Salad is a vibrant, healthy dish that combines the natural sweetness of caramelized roasted carrots with the freshness of greens and a zesty dressing. The warm, tender carrots are tossed with crunchy nuts, creamy cheese, and bright herbs, creating a perfect balance of flavors and textures. This salad is hearty enough to be a light main course, or it can serve as a flavorful side dish for any meal. It’s easy to prepare and full of wholesome ingredients, making it an excellent choice for a nutritious and satisfying option that’s as beautiful as it is delicious.
Ingredients
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp honey
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup chopped walnuts or almonds, toasted
- 2 tbsp fresh parsley or cilantro, chopped
For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the carrots: In a bowl, toss the carrots with olive oil, ground cumin, honey, salt, and pepper. Spread the carrots in an even layer on the prepared baking sheet. Roast for 20-25 minutes, or until the carrots are tender and caramelized, tossing halfway through.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the mixed greens, roasted carrots, crumbled cheese, and toasted nuts. Drizzle the dressing over the salad and toss gently to coat.
- Serve: Garnish with fresh parsley or cilantro and serve the salad warm or at room temperature.
This Roasted Carrot Salad is a delightful combination of sweet and savory flavors, perfect for a light and nourishing meal or as a colorful side dish!
