Roasted Carrot Salad with sweet carrots, tangy goat cheese, crunchy pistachios, and plump cranberries with the most amazing citrus dressing.
The Best Roasted Carrot Salad!
I’m obsessed with this roasted carrot recipe, so with Easter around the corner, I knew I needed to incorporate them into a salad. And let me tell you, it did not disappoint.
This salad is bursting with flavor—sweet roasted carrots, creamy goat cheese, crunchy pistachios, and juicy cranberries.
Topped with an incredible citrus dressing, it’s perfect for your Easter dinner!
Quick Tip
Try some of these other favorites at your Easter table: Life-Changing No-Knead Dinner Rolls, Au Gratin Potatoes, Roasted Asparagus, or Raspberry Fluff.
Roasted Carrot Salad Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Carrots | Use firm, bright carrots. Smaller carrots tend to be sweeter. |
| Brown sugar | Helps the carrots caramelize. Swap for honey or maple syrup. |
| Goat cheese | Adds creamy tang. Swap for feta or shaved Parmesan. |
| Pistachios | Roasted and salted add the best flavor. Try almonds or pecans instead. |
| Dried cranberries | Add a pop of sweetness. Swap for cherries or golden raisins. |
| Mixed greens | Any spring mix or arugula works great. |
Shortcuts
Honey measuring hack: Spray the measuring cup with nonstick spray first, then add honey. It will pour out easily with no mess!
How To Make Roasted Carrot Salad
- Roast: Toss peeled, sliced carrots with olive oil, brown sugar, cinnamon, salt, and pepper. Spread on a sheet pan and roast until tender and caramelized.
- Cool carrots: Let the carrots come to room temp so they don’t wilt the greens.
- Dressing: Blend citrus juice, zest, honey, mustard, and oil until smooth and emulsified.
- Assemble: Toss greens with some dressing, then add the roasted carrots, pistachios, cranberries, and goat cheese.
- Serve immediately: Drizzle with more dressing if needed, gently toss, and serve.
Citrus Dressing
This sweet and tangy dressing takes the Roasted Carrot Salad to the next level. Here’s what’s in it:
- Oranges & Lemons: Fresh clementines or navel oranges, plus zest for extra flavor. Use a small grater to zest and a juicer to squeeze.
- Olive Oil: Use good-quality extra virgin olive oil.
- Dijon Mustard: Grey Poupon® for the best flavor.
- Honey: Adds sweetness—add more of less as needed.
Quick Tip
When zesting oranges, use only the outer colored part and avoid the white layer underneath—it tastes bitter and can affect the flavor.
Storage
- Eat roasted carrot salad right away after adding dressing so it doesn’t wilt. It’s best fresh.
- Make ahead: Keep ingredients separate and add dressing when ready to eat.
- Dressing: Make ahead and refrigerate. Let it sit out for 15 minutes, shake well, and use!
Use Leftover Carrots In These Recipes:
Soups And Stews
Carrot Soup Recipe
Salads
Moroccan Carrot Salad
Vegetables
Brown Sugar Roasted Carrots
Pork
EASY Ham Pot Pie
Roasted Carrot Salad
Roasted Carrot Salad mixes sweet carrots, tangy goat cheese, crunchy pistachios, and cranberries, all tossed in a delicious citrus dressing.
Video
Equipment
- Large sheet pan (15″ x 21″)
- Small blender or food processor
Ingredients
Carrots
Salad
- 5 ounces mixed greens
- 1/2 cup roasted and salted pistachios shelled and coarsely chopped
- 1/2 cup dried cranberries or cherries
- 1/2 cup crumbled goat cheese or feta, about 4 ounces
Dressing (see note 3)
- 1 tablespoon + 1 teaspoon honey
- 1 teaspoon Dijon-style mustard
- 1 clementine orange or orange
- 1 lemon
- 1/4 cup olive oil
Instructions
- Preheat oven to 425°F. Peel carrots and cut them in half lengthwise if they are more than 1 inch in diameter. Then, cut the carrots into large, diagonal slices (1 inch wide × 2 inches long). In a large bowl, combine olive oil, brown sugar, and cinnamon (if using). Season with salt and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Whisk well and add cut carrots. Toss until well coated, then dump coated carrots on a large sheet pan, spreading them out well to allow ample space for carrots to roast (otherwise they’ll steam!).
- Roast for 15 minutes, then toss, space out again, and return to oven for another 10–15 minutes or until tender and caramelized on the edges. Set aside to completely cool to room temperature.
- Combine honey and mustard in a small blender or food processor. Zest and juice clementine and lemon to get 1 teaspoon clementine zest, 1/4 teaspoon lemon zest, 2 tablespoons clementine juice, and 2 tablespoons lemon juice. Add to blender. Season to taste (I add 1/2 teaspoon salt). Blend until well incorporated and zest has broken down. Slowly drizzle in the olive oil while blending, mixing until emulsified. Transfer dressing to a jar and store in the fridge until ready to use (see note 4).
- This salad does not store well once dressed, so only add what will be eaten immediately. In a large bowl, toss salad greens with a few tablespoons of dressing. Add room-temperature carrots, chopped pistachios, dried cranberries, and goat cheese. Drizzle on more dressing to taste and gently toss. Serve immediately.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I grab 2 (1-pound) bags of medium fresh (firm and bright) carrots. Once peeled and cut, you should have about 6 cups carrots.
Note 2: Dressing Tips: I love zesting the lemons and oranges with a fine grater and juicing them with this citrus juicer. Zest only the very outside bright parts of the navel orange (or lemon). Avoid the white pith below the peel, which is very bitter and will make the dressing taste sour.
Note 3: When stored at cold temps, the dressing may separate and form layers. If this happens, simply let it stand at room temperature for about 15 minutes before using, then give it a good shake.
Storage: This salad doesn’t store well, so enjoy promptly. You can store ingredients separately and assemble when ready.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 29.8g | Protein: 3.1g | Fat: 16.1g | Cholesterol: 2mg | Sodium: 129.1mg | Fiber: 4.4g | Sugar: 21.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
