If you’re looking for a side dish or light meal that checks all the boxes—vibrant, healthy, and utterly delicious—then you’ve come to the right place. Roasted Carrot Salad is a blend of sweet, caramelized carrots, crispy greens, and a zesty dressing that will brighten up any table.
This dish is a celebration of simplicity. By roasting carrots, we unlock their natural sweetness and pair it with bold flavors like citrus, herbs, and creamy toppings like goat cheese or yogurt. Whether you’re entertaining or simply elevating your weekday meals, this salad is guaranteed to become a household favorite.
Why You’ll Love This Roasted Carrot Salad
Why This Salad is a Game-Changer
- Seasonal & Nutritious: A great way to highlight fresh, earthy carrots.
- Perfect Texture: Roasted, tender carrots meet crunchy greens and nuts.
- Customizable: Easy to adapt with whatever ingredients you have on hand.
Cuisine
Mediterranean
Tips for Success
- Cut Evenly: Ensure the carrots are cut into uniform sizes for even roasting.
- Use Fresh Herbs: Parsley, cilantro, or even dill can elevate the dish.
- Serve Warm or Cold: The salad is delicious either freshly assembled or chilled.
Substitutions and Variations
- Vegan Option: Replace feta with vegan cheese or omit it entirely.
- Add Protein: Grilled chicken, chickpeas, or quinoa can turn this into a full meal.
- Spice It Up: Add a pinch of chili flakes to the dressing for a kick.
Make It Healthier
- Use a low-fat cheese option or skip it for a lighter version.
- Add more greens to up the fiber and reduce the calorie density.
Closing
And there you have it! Roasted Carrot Salad is proof that simple ingredients can create magic when handled with care. This dish is guaranteed to impress your family and guests alike. Don’t forget to share your creations with us and explore our other delicious recipes for more inspiration.
FAQs
- Can I make this salad ahead of time?
Yes! Roast the carrots and make the dressing in advance. Assemble just before serving. - What nuts work best?
Pistachios, almonds, or walnuts all complement the flavors beautifully. - Can I use baby carrots?
Absolutely. Baby carrots roast quickly and work wonderfully in this recipe. - What’s a good substitute for feta?
Goat cheese, ricotta, or even a dollop of Greek yogurt can work well.
Enjoy this healthy, flavor-packed salad—it’s bound to become a staple on your table! 🥕🥗✨
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Roasted Carrot Salad
- Total Time: 40 minutes
Description
Hello, flavor enthusiasts! If you’re looking for a side dish or light meal that checks all the boxes—vibrant, healthy, and utterly delicious—then you’ve come to the right place. Roasted Carrot Salad is a blend of sweet, caramelized carrots, crispy greens, and a zesty dressing that will brighten up any table.
Ingredients
For the Carrots:
- 500 g carrots – approx. 5 medium – washed and peeled, tops trimmed
- 2 tablespoon extra virgin olive oil
For the Dressing and Garnish:
- 1 tablespoon extra virgin olive oil
- 2 tablespoon slivered almonds– or pine nuts
- 1 small red onion – thinly sliced
- 5 teaspoon white wine vinegar – or to taste
- 1 ½ tablespoon pure maple syrup
- 2 tablespoon dried currants
- ¼ cup fresh mint – finely sliced – lightly packed
- sea salt and freshly ground black pepper
Instructions
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Preheat your oven to 200 Degrees C (390 F).
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Using a sharp knife, on a strong diagonal, slice the carrots about 3 mm (⅛ inch) thick.
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Place in a medium-sized bowl and toss with 2 tablespoons of the extra virgin olive oil. Season with sea salt and freshly ground black pepper.
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Place onto a baking tray in a single layer which is lined with non-stick baking paper and bake for 15-20 minutes, turning the carrots once or twice, until they are tender and the edges slightly charred.
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Place the carrot in a large, shallow serving dish.
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Meanwhile, add the slivered almonds to a non-stick frying pan, and over medium heat, toss or stir them until they are light golden brown. Immediately turn them into a small bowl to stop them toasting further in the residual heat of the frying pan.
Wipe the frying pan with a piece of paper towel.
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Using the same pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion.
Cook the onion over low-medium heat until it has softened. Turn off the heat.
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Add the white wine vinegar, maple syrup and currants to the frying pan and stir to combine.
Pour the dressing over the carrots and toss gently to combine.
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Check to see if the salad requires more seasoning and if you are happy with the sweet/sour balance. If you prefer more acidity, add an additional teaspoon of vinegar.
Stand for 2 hours if possible, to allow the flavours to develop.
Before serving, toss the mint through the salad and sprinkle with the slivered almonds.
- Prep Time: 20
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 2300
- Sugar: 16g
- Fat: 13g
- Saturated Fat: 2g
- Fiber: 5g
- Protein: 3g
