Roasted Carrot Salad
Tender roasted carrots are tossed with honey-cider dressing, crunchy almonds, tart cranberries, and crumbled feta over fresh arugula. This fiber-rich, protein-packed salad is easy to make, visually striking, and perfect as a light lunch, side dish, or holiday table favorite.
Equipment
- 1 large baking sheet
- 1 Medium mixing bowl
- 1 Small Bowl (for dressing)
- Measuring Cups and Spoons
- Whisk
Ingredients
- 2 pounds carrots peeled
- ¼ cup extra-virgin olive oil
- 1 ¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes
- 2 teaspoons honey
- 2 tablespoons apple cider vinegar
- ½ cup sliced almonds toasted
- ⅓ cup dried cranberries
- 4 ounces feta cheese crumbled
- 2 cups baby arugula
Instructions
- Prepare the Carrots: Start by washing and peeling 2 pounds of fresh carrots. If your carrots are thick or large, slice them in half lengthwise to ensure even roasting. Then, cut the carrots diagonally into roughly 2-inch long pieces. This diagonal cut creates more surface area, allowing the carrots to caramelize beautifully in the oven. Place the prepared carrots on a large baking sheet in a single layer to ensure even roasting.
- Season the Carrots: Drizzle the carrots evenly with 1/4 cup of extra-virgin olive oil. Sprinkle 1 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and a pinch of red pepper flakes over the carrots. Toss thoroughly using your hands or a spatula until each piece is lightly coated with the oil and spices. This step ensures every carrot absorbs flavor while roasting.
- Roast the Carrots: Preheat your oven to 400°F (200°C). Once ready, place the seasoned carrots in the oven and roast for 25–30 minutes, tossing once halfway through to ensure even browning. Roast until the carrots are tender inside and golden brown around the edges. The natural sugars in the carrots will caramelize, enhancing their sweetness and flavor.
- Cool the Roasted Carrots: Once roasted, remove the carrots from the oven and allow them to cool to room temperature on the baking sheet. Cooling slightly prevents the salad greens from wilting when combined later and helps the flavors set. After cooling, transfer the carrots to a large mixing bowl.
- Prepare the Honey-Vinegar Dressing: In a small bowl, whisk together 2 teaspoons honey and 2 tablespoons apple cider vinegar until smooth and fully combined. This sweet-and-tangy dressing will complement the natural sweetness of the roasted carrots while balancing the savory notes of feta and almonds.
- Coat Carrots with Dressing: Pour about half of the honey-vinegar dressing over the cooled roasted carrots. Gently toss the carrots using a spatula or large spoon until they are evenly coated. Make sure every carrot piece has a light glaze of the dressing, which will infuse them with flavor without making them soggy.
- Add Crunch and Sweetness: To the dressed carrots, add 1/2 cup toasted sliced almonds for a satisfying crunch and 1/3 cup dried cranberries for a tart-sweet contrast. Sprinkle 4 ounces of crumbled feta cheese evenly over the top. Toss gently until all ingredients are evenly mixed, being careful not to crush the feta or break the carrots.
- Combine with Fresh Greens: Add 2 cups of fresh baby arugula to the mixing bowl. Using gentle, sweeping motions, toss the arugula with the carrot mixture until just combined. This ensures the leaves stay crisp while lightly coated with dressing. If needed, drizzle the remaining dressing over the salad and toss one final time for perfect flavor balance.
- Plate the Salad: Transfer the salad onto a large serving platter or bowl, spreading it evenly so the colorful carrots, cranberries, almonds, and feta are visible. The vibrant colors make it visually appealing, ideal for dinner parties or casual meals.
- Serve and Enjoy: Serve immediately as a refreshing, fiber-rich, and nutrient-packed salad. This dish works beautifully as a side for roasted meats, a light lunch, or even as part of a holiday feast. Leftovers can be stored in an airtight container in the fridge, though for the best texture, enjoy the salad the same day it’s made.
Notes
- Add Extra Veggies: For more color and nutrition, consider adding roasted beets, sweet potatoes, or parsnips. These root vegetables roast similarly to carrots and complement the salad’s sweetness.
- Cheese Variations: While feta provides a salty, tangy contrast, other cheeses like goat cheese, gorgonzola, or ricotta salata work beautifully for different flavor profiles.
- Greens Substitutions: If arugula’s peppery taste isn’t your favorite, try spinach, baby kale, or mixed salad greens. They maintain freshness without overpowering the roasted vegetables.
- Dressing Tweaks: Switch apple cider vinegar for balsamic vinegar for a deeper, richer flavor. Honey can also be substituted with maple syrup for a plant-based version.
- Nut Options: Almonds give crunch and mild flavor, but toasted pecans, walnuts, or pistachios provide interesting texture and taste variations.
