Perfect — a Roasted Carrot Salad is a delicious, bright dish. Here’s a recipe you can follow (and tweak depending on your taste or what you saw in the video):
🥗 Roasted Carrot Salad Recipe
Ingredients
1 lb (450 g) carrots, peeled and cut into halves or quarters lengthwise
2–3 tbsp olive oil
1 tsp honey or maple syrup (optional, for caramelization)
1 tsp cumin or coriander seeds (toasted and crushed, optional)
Salt and freshly ground black pepper, to taste
For the dressing:
2 tbsp olive oil
1 tbsp lemon juice (or red wine vinegar)
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & pepper, to taste
For assembling the salad (choose what you like):
A handful of mixed greens (arugula, spinach, or spring mix)
¼ cup crumbled feta or goat cheese
2 tbsp toasted nuts or seeds (pumpkin seeds, almonds, walnuts, or pistachios)
Fresh herbs (parsley, dill, or mint)
Optional: pomegranate seeds or dried cranberries for sweetness
Instructions
Roast the carrots:
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, honey/maple syrup, cumin or coriander (if using), salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 20–25 minutes, flipping once, until golden and slightly caramelized.
Make the dressing:
Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust.
Assemble the salad:
Place greens on a platter or bowl.
Add warm roasted carrots on top.
Sprinkle with cheese, nuts/seeds, and fresh herbs.
Drizzle with dressing.
Optional: garnish with pomegranate seeds or dried fruit.
Serve:
Can be served warm or at room temperature as a side or light main dish.