roasted carrot salad recipe

Written ByJenny Smyth Posted on
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The Best roasted carrot salad recipe

I’ve been making roasted carrot salad for years, and it’s still a favorite in our household. It’s a simple yet flavorful dish that’s perfect for any occasion.

The recipe originated from my grandmother, who would often serve it at family gatherings. I love how the carrots are tender and slightly caramelized, and the flavors of the herbs and spices complement each other beautifully.

The best part is that it’s incredibly easy to make and requires minimal ingredients. My kids adore helping me in the kitchen, and they love watching the carrots transform into a delicious salad.

We often have this as a side dish for our weekly family dinners, and it’s always a hit. The health benefits of this recipe are numerous, too – carrots are rich in vitamin A, which is essential for healthy vision, and the olive oil used in roasting them provides healthy fats.

Plus, it’s an excellent way to get your kids to eat more vegetables! One of my favorite things about this recipe is how adaptable it is – you can easily add or subtract ingredients to suit your taste preferences.

For example, I like to add some chopped fresh parsley or cilantro for extra flavor. You can also customize it by using different types of oil or adding some lemon juice for extra brightness.

Roasted Carrot Salad with Honey Lemon Vinaigrette

4.5 from 759 votes

A vibrant and colorful salad featuring sweet roasted carrots, tossed in a tangy honey lemon vinaigrette. This dish is a perfect blend of flavors and textures, with a crunchy nut topping and creamy feta cheese.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

6 medium carrots, peeled and cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

For the Vinaigrette

2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1/4 cup chopped toasted almonds

👨‍🍳Directions

1Preheat oven to 400°F.
2Toss carrot pieces with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3Spread the carrots evenly on a baking sheet lined with parchment paper.
4Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and lightly browned, stirring halfway through cooking.
5While the carrots are roasting, prepare the vinaigrette.
6In a small mixing bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of honey, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7Set the vinaigrette aside.
8Once the carrots are done roasting, remove them from the oven and let them cool slightly.
9In a large mixing bowl, combine the roasted carrots, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley.
10Drizzle the honey lemon vinaigrette over the carrot mixture and toss gently to combine, ensuring all ingredients are well coated.
11Transfer the salad to a serving platter or individual plates.
12Sprinkle 1/4 cup of chopped toasted almonds on top for added crunch and texture.
13Serve the roasted carrot salad immediately, while it is still warm, and enjoy the delightful combination of flavors and textures.

🔧Equipment

Baking sheet
Mixing bowl
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 4.5g❤️Cholesterol: 20mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 8g

📝Notes

Tips: For added flavor, you can include other vegetables such as bell peppers or red onions. If you prefer a sweeter vinaigrette, increase the amount of honey to 1 1/2 tablespoons.

Watch Video Of How Roasted Carrot Salad with Honey Lemon Vinaigrette Works

This roasted carrot salad recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a quick side dish for your weeknight meals. It’s also incredibly versatile – feel free to customize it with your favorite herbs and spices or add some chopped nuts for extra crunch.

One of my favorite things about this recipe is how well it stores – simply refrigerate any leftovers and reheat when needed. It’s also an excellent way to get your kids to eat more vegetables – my kids love helping me make this salad and devouring it afterwards!

Overall, this roasted carrot salad recipe is a staple in our household and one that I highly recommend trying out.

❓ Frequently Asked Questions About Roasted Carrot Salad with Honey Lemon Vinaigrette

1.

What is the best type of carrots to use for this recipe?
I prefer using regular-sized carrots, but you can also use baby carrots if you prefer a more delicate texture.

2.

Can I roast the carrots ahead of time?
Yes, you can roast the carrots up to 24 hours in advance – just store them in an airtight container in the refrigerator until ready to assemble the salad.

3.

How do I prevent the carrots from becoming too soft?
To avoid overcooking the carrots, make sure to check on them frequently during the roasting process – you want them to be tender but still slightly crisp.

4.

Can I use other types of oil besides olive oil?
Yes, you can use other oils like avocado oil or grapeseed oil if you prefer a lighter flavor.

5.

Can I make this salad ahead of time?
While it’s best served fresh, you can prepare the salad up to 2 hours in advance – just store it in an airtight container in the refrigerator until ready to serve.

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