Description
A vibrant and flavorful roasted carrot salad featuring tender, caramelized carrots tossed with a honey-cider vinegar dressing, crunchy toasted almonds, tart dried cranberries, creamy feta cheese, and fresh baby arugula. Perfect as a light lunch or a delightful side dish for any meal.
Ingredients
Vegetables
- 2 pounds carrots, peeled
- 2 cups baby arugula
Seasonings & Oil
- 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
Dressing & Add-ins
- 2 teaspoons honey
- 2 tablespoons apple cider vinegar
- 1/2 cup toasted sliced almonds
- 1/3 cup dried cranberries
- 4 ounces crumbled feta cheese
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the carrots.
- Prepare carrots: If your carrots are thick, slice them in half lengthwise; otherwise, leave them whole. Then cut the carrots diagonally into 2-inch thick pieces.
- Season carrots: Spread the carrot pieces on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt, black pepper, garlic powder, and cracked red pepper flakes. Toss well to evenly coat the carrots, then arrange them in a single layer on the sheet.
- Roast carrots: Roast the carrots in the preheated oven for 25 to 30 minutes until they become tender and edges caramelize brown. Toss once halfway through for even cooking. Once done, remove from the oven and let cool to room temperature.
- Prepare dressing: In a small bowl, whisk together the honey and apple cider vinegar until combined.
- Toss carrots with dressing: Place the cooled roasted carrots in a large mixing bowl and drizzle half of the honey-vinegar dressing over them. Toss to coat.
- Add toppings: Add toasted sliced almonds, dried cranberries, and crumbled feta cheese to the carrots. Toss gently again to mix all ingredients evenly.
- Combine with arugula: Just before serving, add baby arugula and toss with the remaining dressing if needed to prevent the leaves from wilting. Serve immediately and enjoy your vibrant roasted carrot salad.
Notes
- For uniform roasting, try to cut carrot pieces to similar sizes.
- Make sure to toast the almonds beforehand for extra crunch and flavor.
- This salad is best served fresh to keep the arugula crisp.
- Can be made a few hours ahead but add arugula just before serving.
- Use feta cheese according to preference for creaminess and saltiness.
- Adjust crushed red pepper flakes to control spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
