Roasted Carrot Salad
This Roasted Carrot Salad features vibrant flavors and textures, combining the sweetness of carrots with tangy feta and tart cranberries for a colorful dish.
Ingredients
Salad Ingredients
- 4 large carrots, peeled and sliced
- 1 cup cranberries (dried or fresh)
- ½ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sliced carrots with olive oil, honey, salt, and pepper.
- Spread the carrots on a baking sheet in a single layer.
- Roast for about 20-25 minutes, or until the carrots are tender and slightly caramelized.
Mixing Salad
- In a large bowl, combine the roasted carrots, cranberries, and feta cheese.
- Toss gently to mix all ingredients.
- Garnish with fresh parsley if desired, and serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. For extra crunch, consider adding some chopped nuts like walnuts or pecans. You can substitute feta cheese with goat cheese for a different flavor profile. Adding greens like arugula or spinach can enhance the nutrition and color.