Roasted Carrot Feta Salad (Printable version)

Roasted carrots meet feta, greens, herbs, and seeds for a vibrant, satisfying Mediterranean-style meal.

# What you need:

→ Vegetables

01 - 1.75 pounds carrots, peeled and sliced into sticks
02 - 1 small red onion, thinly sliced
03 - 3.5 ounces mixed salad greens (such as arugula, spinach, or baby kale)

→ Dairy

04 - 4.25 ounces feta cheese, crumbled

→ Nuts & Seeds

05 - 1.5 ounces toasted pumpkin seeds (pepitas)

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon honey
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 garlic clove, finely minced
11 - Salt and freshly ground black pepper, to taste

→ Herbs

12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh mint, chopped (optional)

# How To:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss carrot sticks and sliced red onion with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Place baking sheet in oven and roast for 25 to 30 minutes, turning vegetables halfway through, until carrots are tender and caramelized at the edges. Set aside to cool slightly.
04 - In a small bowl, whisk together the remaining olive oil, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - Combine mixed salad greens, roasted carrots and onions, half of the crumbled feta, half of the pumpkin seeds, and most of the chopped parsley and mint in a large bowl. Pour the dressing over and toss gently to evenly coat.
06 - Transfer mixture to a serving platter or individual plates. Garnish with remaining feta, pumpkin seeds, and herbs. Serve immediately.

# Expert Advice:

01 -
  • Uses everyday pantry and fridge ingredients perfect for weeknight dinners
  • Naturally vegetarian and gluten free with a satisfying mix of textures
  • Great for meal prep as leftovers keep well for lunch the next day
  • Pairs easily with your choice of protein and adapts to any season
02 -
  • High in vitamin A and fiber from carrots
  • Naturally gluten free with a boost of protein from cheese and seeds
  • Perfect for batch prepping a light lunch with leftovers
03 -
  • Roast extra carrots and keep them on hand for quick grain bowls or wraps
  • Always use fresh herbs for brightness dried just does not compare
  • Let the vegetables cool slightly before adding to the greens to prevent wilting and sogginess

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