Roasted Carrot Feta Salad

This bright Roasted Carrot and Feta Salad shows off what simple, fresh ingredients can do. The sweetness of roasted carrots, creamy feta, and a tangy honey-lemon dressing come together for a salad that is both satisfying and refreshing. I make this whenever I want a meal that is quick yet elegant enough for guests.

I first threw this together after spotting a bunch of rainbow carrots at a farmers’ market. Since then, it has become my go-to way to brighten up winter and spring dinners alike. My family devours it by the bowlful even those who swear they do not love salads.

Ingredients

• Carrots: vibrant sweet and sturdy enough for roasting choose firm carrots without cracks for best caramelization
• Red onion: brings a gentle bite and gorgeous color opt for a small to medium red onion with shiny skin
• Mixed salad greens: add freshness and volume any tender seasonal greens like spinach arugula or baby kale work well
• Feta cheese: creamy tangy and salty choose a block of feta in brine for richer flavor avoid pre-crumbled if possible
• Toasted pumpkin seeds: offer crunch and earthy notes pick raw unsalted seeds and toast them lightly at home for full flavor
• Extra virgin olive oil: the base of the dressing go for cold pressed oil with a green fresh aroma
• Honey: lifts the dressing with gentle sweetness try local honey for the freshest taste
• Fresh lemon juice: brings zing and balances the roasted vegetables use freshly squeezed juice from a plump lemon
• Dijon mustard: for a subtle kick and depth choose a smooth creamy style for the dressing
• Garlic: one small clove finely minced adds background warmth pick a plump unblemished clove
• Salt and black pepper: season every layer use sea salt and freshly cracked pepper for best results
• Fresh parsley: chopped herbal brightness pick flat leaf parsley for more intense flavor
• Fresh mint: chopped optional but brings a sparkling note go for very fresh leaves with no wilting

Instructions

Preheat and Prep:

Set your oven to 200 Celsius or 400 Fahrenheit and line a baking sheet with parchment paper for easy cleanup

Prep the Vegetables:

Slice your carrots into thin sticks that will roast evenly Choose a red onion with bright skin slice it thinly and separate the rings

Roast for Flavor:

Toss carrots and onion with one tablespoon of olive oil salt and pepper Then spread on the baking sheet in a single layer Make sure the pieces do not overlap too much so everything browns well Roast for twenty five to thirty minutes turning them halfway through Watch for golden caramelized edges and tender carrots Let the vegetables cool slightly so your greens do not wilt

Whisk the Dressing:

In a small bowl add the remaining two tablespoons olive oil honey lemon juice Dijon mustard and minced garlic Whisk until fully combined Season with salt and black pepper to taste You want a tangy slightly sweet balanced dressing

Combine the Salad:

In a large bowl mix the salad greens roasted carrots and onions half the crumbled feta half the pumpkin seeds and most of the chopped parsley and mint Drizzle with the dressing and toss gently until everything is just coated

Finish and Serve:

Transfer the salad to a serving platter or divide among plates Top with the rest of the feta pumpkin seeds and herbs Serve immediately while the carrots are just warm and the greens are crisp

Save

My favorite moment with this recipe was making it for my extended family’s spring picnic Everyone fought for seconds especially after tasting how the salty feta mixed with honey sweet carrots and fresh parsley. Sometimes I make a double batch just for the leftovers – the flavors seem to get better the next day.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days If making ahead keep the roasted vegetables and dressing separate and toss everything together just before serving for best texture Feta can weep if stored directly on greens so layer or pack each component separately for meal prep

Ingredient Substitutions

You can use sweet potatoes or parsnips instead of carrots for an autumn twist Swap the pumpkin seeds with toasted walnuts almonds or even pine nuts for a different crunch Goat cheese works if you prefer a creamier tang or use vegan feta for a dairy free version

Serving Suggestions

Serve this salad warm or at room temperature as a light lunch or side dish Pair with grilled chicken salmon or crispy chickpeas for more protein Sometimes I lay the salad atop a bed of cooked grains like quinoa or farro to make it heartier

Save

This salad is colorful and simple yet every bite feels special and homemade. Enjoy it fresh for the best taste and share with friends – it is sure to impress at any occasion.

Recipe Questions & Answers

→ How should the carrots be prepared for roasting?

Peeled and cut into sticks, then tossed with olive oil, salt, and pepper for caramelized edges and tender texture.

→ Can I substitute pumpkin seeds?

Yes, toasted walnuts or almonds both add crunch and a rich flavor to the salad.

→ Is this suitable for a gluten-free diet?

Absolutely—all listed ingredients are naturally gluten-free, just verify packaging for cross-contamination.

→ What proteins can I add for a heartier meal?

Try cooked quinoa, lentils, or pair with grilled chicken or salmon for additional satisfaction.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to two days, keeping greens and seeds separate if possible.

→ What herbs work best with the flavors?

Fresh parsley and mint add aromatic brightness, though basil or cilantro can offer interesting variations.