Roasted Carrot Salad

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Roasted Carrot Salad

Made with arugula, cranberries, and feta, this Roasted Carrot Salad is a quick and easy winter salad recipe. It's light, fresh, healthy, and so pretty! Serve this as part of a holiday feast, small dinner parties, or even potlucks - it always receives rave reviews, and everyone loves it.

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: American

Keyword: Roasted Carrots Recipe, thanksgiving salad recipe, winter salad recipe

Servings: servings

Ingredients

2 pounds carrots , peeled
1/4 cup extra-virgin olive oil
1 & 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
pinch of cracked red pepper flakes
2 teaspoons honey
2 tablespoons apple cider vinegar
1/2 cup toasted sliced almonds
1/3 cup dried cranberries
4 ounces crumbled feta cheese
2 cups baby arugula

Instructions

Preheat oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Then slice the carrots diagonally into 2-inch thick pieces. Place onto a baking sheet, then drizzle with the olive oil and season with the salt, pepper, garlic powder, and cracked red pepper flakes. Toss to coat and then spread them out into a single layer.
Roast the carrots in the preheated oven until tender and the edges turn brown, tossing once, about 25 to 30 minutes. Remove and allow to cool to room temperature. Once cool, transfer carrots to a large mixing bowl.
Whisk together the honey and cider vinegar; drizzle half of the mixture with the carrots until coated.
Add the almonds, cranberries, and feta cheese; toss again until evenly mixed.
Combine with the arugula and toss with the remaining dressing, if needed, right before serving so the leaves don't wilt.

Notes

Add beets. Both roasted beets and pickled beets are a great addition to this salad.

Switch up the cheese. I love the salty flavor of feta but goat cheese and gorgonzola also work well with the flavors in this Thanksgiving salad.

Switch up the greens. Not a fan of arugula? Spinach and mild greens are both good options.

Add some color. For a variety of color in the salad, try using rainbow carrots.

Try a different dressing. Instead of apple cider vinegar, try using balsamic vinegar for a slightly deeper flavor.

Nutrition