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–+ servings
Roasted Carrot Salad

Delicious Roasted Carrot Salad to Brighten Your Table

This Roasted Carrot Salad combines sweet roasted carrots, peppery arugula, and creamy feta for a festive dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Carrots peeled and sliced
  • 2 tbsp Extra-Virgin Olive Oil high quality
  • 1 tsp Kosher Salt to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Garlic Powder or fresh garlic
  • 1/4 tsp Cracked Red Pepper Flakes to taste
For the Dressing
  • 2 tbsp Honey or maple syrup for vegan option
  • 1/4 cup Apple Cider Vinegar or balsamic vinegar
For the Toppings
  • 1/2 cup Toasted Sliced Almonds or walnuts
  • 1/2 cup Dried Cranberries or raisins
  • 1/2 cup Feta Cheese or goat cheese
  • 4 cups Baby Arugula or other greens

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and peel the carrots, then slice them diagonally into 2-inch thick pieces.
  3. Toss the sliced carrots with olive oil, salt, pepper, garlic powder, and red pepper flakes.
  4. Spread the seasoned carrots in a single layer on a baking sheet and roast for 25-30 minutes.
  5. Allow the roasted carrots to cool, then whisk together honey and apple cider vinegar.
  6. Drizzle half the dressing over the cooled carrots and toss to coat.
  7. In a large bowl, mix the carrots, almonds, cranberries, and feta cheese.
  8. Just before serving, add baby arugula and toss together gently.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 8000IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Use high-quality ingredients for the best flavor and allow the carrots to cool before mixing in the arugula to prevent wilting.

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