Home > Salads > Leafy Green Salads > Roasted Carrot Salad Roasted Carrot Salad April 6, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Roasted Carrot Salad is a vibrant masterpiece complete with sweet, caramelized carrots, tangy goat cheese, crunchy pistachios, and plump dried cranberries, all tied together with a zesty citrus vinaigrette. This salad is a true celebration of flavors and textures! Perfect as a light lunch, side dish, or even an appetizer, this salad is our new favorite springtime dish! Next, try another favorite carrot salad like this French Carrot Salad or Moroccan Carrot Salad. A Show-Stopping Roasted Carrot Salad! Easter is the perfect occasion to showcase a dish that’s as visually appealing as it is delicious, and our Roasted Carrot Salad fits the bill! This stunning salad brings a burst of color and freshness to your table, making it a fantastic centerpiece for your Easter feast. With its delightful combination of sweet roasted carrots, creamy goat cheese, crunchy pistachios, and juicy dried cranberries, every bite is an explosion of flavors and textures! The citrus vinaigrette adds the perfect finishing touch, tying everything together beautifully. 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 Mixed Greens: You can find a bag or box of mixed greens at most grocery stores, typically in the produce section. When selecting the greens, look for fresh, crisp, undamaged leaves. Avoid any that are brown or wilted. Carrots: We’ll roast the carrots in a blend of oil, brown sugar, salt, pepper, and a touch of cinnamon. The result? Beautifully caramelized, sweet, and perfectly tender bites of carrots throughout the salad. Pistachios: Find pistachios in the snack aisle or bulk food section of most grocery stores. Choose roasted and salted pistachios for added flavor without any extra work on your end. Oh, and save your fingers–grab shelled! Goat cheese: Look for goat cheese in the specialty cheese section or among other types of cheese. If you aren’t a fan of goat cheese, try feta cheese instead. Dried cranberries: These add a nice pop of sweetness and texture to the salad. Alternatively, dried tart cherries are another favorite choice for this Roasted Carrot Salad! Let’s Talk More About Carrots! Check the color: Look for carrots with a vibrant orange color, which indicates that they are fresh and packed with nutrients. Pale or faded carrots may be older and less flavorful. Examine the texture: Fresh carrots should be firm and smooth, without any visible cracks or blemishes. Avoid carrots that are soft, limp, or shriveled, as they may be past their prime. Inspect the tops: If the carrots still have their green tops attached, make sure the tops are bright green and not wilted or yellowing. Healthy tops are a sign of fresh carrots. That said, it’s best to remove the tops before storing the carrots, as they can draw moisture from the roots and cause them to deteriorate faster. Choose the right size: Smaller, thinner carrots are often sweeter and more tender than larger, thicker ones. Large carrots can sometimes have a tougher texture and a more pronounced core. However, for certain recipes, like this Roasted Carrot Salad, medium-sized carrots are ideal, as they will hold their shape and won’t become overly soft during roasting. Citrus Vinaigrette This dressing offers a bright, tangy, and slightly sweet profile that enhances the flavors of the roasted carrots, goat cheese, pistachios, and dried cranberries. It’s the perfect finishing touch for this Roasted Carrot Salad. Here’s what we’ve got in the dressing: Oranges: Store-bought orange juice often contains added ingredients or is concentrated, which can affect the flavor and sweetness of the dressing. Use freshly squeezed juice from clementines (our top choice!) or navel oranges. The recipe also calls for orange zest, another reason to opt for fresh citrus. Lemons: Just like with oranges, bottled lemon juice doesn’t offer the same flavor as fresh lemons. Use real lemons and include lemon zest to enhance the vinaigrette’s brightness. Olive oil: A high-quality olive oil will significantly impact the flavor of the dressing. We recommend using extra virgin olive oil for this recipe. Dijon mustard: We prefer Grey Poupon® Dijon for its taste. Be sure to use Dijon mustard, not yellow mustard, as there is a considerable flavor difference. Honey: This dressing strikes a balance but leans slightly towards the sweet side. To achieve a less sweet dressing, reduce the honey or add it gradually, adjusting to taste. Salt and pepper: No vinaigrette is complete without salt and pepper. Add these seasonings according to your taste preference! QUICK TIP We love zesting the lemons and oranges with a microplane and then juicing them with this citrus juicer. When zesting the citrus, zest only the very outside bright orange (or yellow) part of the navel orange (or lemon). Avoid the white pith below the peel which is very bitter and will make the dressing taste sour. SHORTCUTS Honey measuring hack! Who else hates how difficult it is to get honey from the measuring cup to the bowl?! Try this: lightly spritz the measuring cup with nonstick cooking spray and then add the honey. Watch as it glides nicely (and cleanly) in! STORAGE Roasted Carrot Salad Storage Roasted Carrot Salad is best served immediately after it’s dressed. The mixed greens wilt quickly when in contact with the dressing, and that will affect the texture and flavor of the salad. This salad does not store well (even for a day) so it is best to consume it as soon as possible after it’s dressed. Make ahead: If you need to make the salad in advance, you can store the vinaigrette, greens, roasted carrots, pistachios, cranberries, and goat cheese separately in airtight containers in the refrigerator. When you’re ready to serve, toss the ingredients together, dress them, and set it on the table! Make the dressing in advance: The citrus vinaigrette can be made in advance and stored in the fridge until ready to use. This makes it a great time-saving option for busy days!. When stored at cold temps, the dressing may separate and form layers. If this is the case, simply let it stand at room temperature for about 15 minutes before using, give it a good shake, and it will be ready to use. Use Leftover Carrots In These Recipes: Carrot Cake with cream cheese frosting Carrot Smoothie tastes like carrot cake, but healthy! Healthy Carrot Muffins naturally sweetened and made without flour Carrot Soup with roasted pumpkin seeds on top Carrot Cake Cupcakes with cinnamon cream cheese frosting FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Carrot Salad 5 from 1 vote - Review this recipe This Roasted Carrot Salad is a vibrant masterpiece complete with sweet, caramelized carrots, tangy goat cheese, crunchy pistachios, and plump dried cranberries, all tied together with a zesty citrus vinaigrette. This salad is a true celebration of flavors and textures! Perfect as a light lunch, side dish, or even an appetizer, this salad is our new favorite springtime dish! SAVE TO RECIPE BOX Print Recipe Carrot Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Roasted Carrot Salad is a vibrant masterpiece complete with sweet, caramelized carrots, tangy goat cheese, crunchy pistachios, and plump dried cranberries, all tied together with a zesty citrus vinaigrette. This salad is a true celebration of flavors and textures! Perfect as a light lunch, side dish, or even an appetizer, this salad is our new favorite springtime dish! Course Appetizer, Salad, Side Dish Cuisine American, Healthy, Vegetarian Keyword roasted carrot salad Prep Time 25 minutes minutes Cook Time 35 minutes minutes Total Time 1 hour hour Servings 6 -8 servings (as a side) Calories 261kcal Author Chelsea Lords Cost $8.90 IngredientsCarrots▢ 2 pounds carrots, peeled (Note 1)▢ 3 tablespoons olive oil▢ Fine sea salt & pepper▢ 3 tablespoons tightly packed light brown sugar▢ 1/4 teaspoon ground cinnamon, optionalSalad▢ 5 oz. mixed greens▢ 1/2 cup roasted & lightly salted pistachios, coarsely chopped (Note 2)▢ 1/2 cup dried cranberries or cherries▢ 1/2 cup crumbled goat (or feta) cheese (~4 oz.)Dressing (Note 3)▢ 2 tablespoons clementine (or orange) juice, plus 1 tsp zest▢ 2 tablespoons lemon juice, plus 1/4 tsp zest▢ 1 tablespoon + 1 teaspoon honey▢ 1 teaspoon Dijon mustard▢ 1/4 cup extra virgin olive oilUS - Metric USMetric InstructionsCARROT PREP: Preheat oven to 425 degrees 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 tsp salt & 1/2 tsp pepper). Whisk well and add in cut carrots. Toss until well coated then dump coated carrots on a large sheet pan, spreading them out well to allow ample space for the carrots to roast (otherwise they'll steam!) ROAST CARROTS: Roast for 15 minutes, then toss, space out again, and return to the oven for another 10-15 minutes or until tender and caramelized on the edges. Set aside to completely cool to room temperature. DRESSING: Combine all dressing ingredients except olive oil in a small blender jar or food processor. Season to taste (I add 1/2 tsp salt). Blend until well incorporated and the 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 (Note 4). SALAD: In a large bowl, toss salad greens with a few tablespoons of dressing (See Note 5 first). Add room temperature carrots, chopped pistachios, dried cranberries, and goat cheese. Drizzle on more dressing to taste and gently toss. Serve immediately. Video Recipe NotesNote 1: Carrots: I grab 2 (1-pound each) bags of medium-sized fresh (firm and bright) carrots. Once peeled and cut, you should have about 6 cups carrots. Note 2: Pistachios: Find pistachios in the snack aisle or bulk food section of most grocery stores. Choose roasted and salted pistachios for added flavor without any extra work on your end. And save your fingers--grab shelled nuts! Note 3: Dressing Tips: We love zesting the lemons and oranges with a microplane and then juicing them with this citrus juicer. When zesting the citrus, zest only the very outside bright orange (or yellow) part 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 4: Make Dressing In Advance: Vinaigrette can be made in advance and stored in the refrigerator until ready to use. When stored at cold temps, the dressing may separate and form layers. If this is the case, simply let it stand at room temperature for about 15 minutes before using, give it a good shake, and it will be ready to use. Note 5: Only Dress What Will Get Eaten: The greens wilt quickly when in contact with the dressing. This salad does not store well (even for a day) so it is best to consume it as soon as possible after it's dressed. If you'd like to have some for later, keep greens separate from salad toppings separate from dressing. Nutrition FactsServing: 1serving | Calories: 261kcal | Carbohydrates: 29.8g | Protein: 3.1g | Fat: 16.1g | Cholesterol: 2mg | Sodium: 129.1mg | Fiber: 4.4g | Sugar: 21.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
