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Roasted Carrot Salad with Cranberries, Feta, and Toasted Almonds Recipe

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4.1 from 5 reviews

A vibrant and flavorful carrot salad featuring oven-roasted carrots tossed with a tangy honey and apple cider vinegar dressing, complemented by toasted almonds, dried cranberries, crumbled feta, and peppery baby arugula. This dish offers a perfect balance of sweet, savory, and crunchy textures, ideal as a refreshing side or light meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Salad

  • 2 pounds carrots, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 & 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Pinch of cracked red pepper flakes
  • 1/2 cup toasted sliced almonds
  • 1/3 cup dried cranberries
  • 4 ounces crumbled feta cheese
  • 2 cups baby arugula

Dressing

  • 2 teaspoons honey
  • 2 tablespoons apple cider vinegar

Instructions

  1. Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the carrots, which will bring out their natural sweetness and add a slightly caramelized flavor.
  2. Prepare the Carrots: If your carrots are thick, slice them in half lengthwise; otherwise, leave them whole. Then cut all carrots diagonally into roughly 2-inch thick pieces to ensure even roasting. Place them on a baking sheet and drizzle with olive oil. Season the carrots evenly with kosher salt, black pepper, garlic powder, and cracked red pepper flakes, then toss to coat all pieces.
  3. Roast Carrots: Spread the carrots in a single layer on the baking sheet and roast in the preheated oven for 25 to 30 minutes until they are tender and edges begin to brown. Toss once halfway through cooking for even roasting. Remove from oven and let the carrots cool to room temperature.
  4. Mix Dressing and Coat Carrots: In a small bowl, whisk together honey and apple cider vinegar. Drizzle half of this dressing mixture over the cooled roasted carrots and toss gently to coat evenly, infusing them with a sweet and tangy flavor.
  5. Add Mix-Ins: Add the toasted almonds, dried cranberries, and crumbled feta cheese to the bowl with carrots, then toss again carefully to distribute all ingredients thoroughly, adding a lovely mix of texture and flavor.
  6. Combine with Arugula: Just before serving, add the fresh baby arugula to the carrot mixture and toss with the remaining honey-vinegar dressing as needed. This prevents the delicate arugula leaves from wilting and maintains their fresh, peppery crunch.

Notes

  • To toast sliced almonds, spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
  • For a nuttier flavor, substitute toasted walnuts or pecans for the almonds.
  • The salad can be served chilled or at room temperature, making it versatile for any season.
  • To make this salad vegan, omit feta cheese or replace it with a plant-based cheese alternative.
  • Adjust the cracked red pepper flakes to control the heat level according to your preference.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/roasted-carrot-salad-with-cranberries-feta-and-toasted-almonds-recipe/