Roasted Carrot Feta Salad

This roasted carrot and feta salad brings sunshine to any table with beautifully caramelized vegetables creamy cheese and herb-flecked zest. The tender carrots mingle with tangy feta and a bright lemon dressing for a side dish everyone dives into.

I always pull this recipe out when I want something that feels fresh but hearty whether for a weeknight dinner or a cheerful brunch. The first time I roasted carrots this way for a salad my friends cleared the bowl faster than any appetizer. Now I double the batch because cold leftovers taste just as delicious.

Ingredients

• Carrots: bright color and natural sweetness pick firm ones for best roasting
• Red onion: gentle sharpness and caramelized edges select a small onion for milder flavor
• Mixed salad greens: tender bitter notes balance the sweet carrots use a fresh mix like arugula baby kale or spinach
• Feta cheese: creamy crumbly contrast look for blocks in brine for richest flavor
• Toasted pumpkin seeds: crunch and nutty boost toast lightly for extra depth
• Extra virgin olive oil: grassy base for dressing use cold pressed if possible
• Honey: subtle sweetness balances lemon tartness pure raw honey works well
• Fresh lemon juice: lifts and freshens every bite squeeze your own for lively zest
• Dijon mustard: gentle bite to tie the dressing together choose smooth style for best texture
• Garlic clove: aromatic hint mince very fine to blend into dressing
• Salt and freshly ground black pepper: essential seasoning for base flavor use flaky salt and fresh pepper for best impact
• Fresh parsley: herby brightness chop just before adding to retain vibrant color
• Fresh mint optional: cooling accent select young leaves for best taste

Instructions

Prepare for Roasting:

Set your oven to 200 degrees Celsius place parchment paper on a large baking sheet for easy cleanup and to prevent sticking

Season and Arrange Vegetables:

In a bowl toss carrot sticks and thinly sliced onion with olive oil salt and pepper mix thoroughly so each piece is lightly coated then spread them flat in a single layer on your prepared sheet to allow even roasting and caramelization

Roast Vegetables:

Place the tray in the center of your oven roast for 25 to 30 minutes turn veggies halfway through every piece should be deeply golden at the edges and the carrots fork tender let them cool slightly before assembling

Make the Zesty Dressing:

In a small bowl whisk together remaining olive oil honey lemon juice Dijon mustard finely minced garlic salt and fresh pepper blend until silky smooth and taste for balance adding extra lemon juice or honey to suit your preference

Build the Salad:

In your largest salad bowl combine salad greens roasted carrots and onions half the feta half the pumpkin seeds and most of the chopped herbs drizzle all with dressing toss gently with clean hands to evenly coat without bruising greens

Plate and Finish:

Transfer the tossed salad to a platter or individual plates sprinkle with remaining feta pumpkin seeds and fresh herbs for a beautiful finish serve right away for best texture and flavor

Save

Carrots are my favorite part of this dish I love watching them transform from humble fridge veg into sweet glossy bites that win over even the pickiest eaters My aunt once insisted on extra feta and now it is a family standard

Storage Tips

Store leftover salad in an airtight container in the fridge for up to two days Keep dressing separate if possible for best texture Roasted carrots freeze well for meal prepping just defrost and reheat gently

Ingredient Substitutions

Swap pumpkin seeds with chopped toasted walnuts or sliced almonds for variety Try goat cheese instead of feta for different tanginess Add cooked quinoa or lentils to bulk up protein especially for lunch salads

Serving Suggestions

This salad shines alone or with grilled fish chicken or chickpea fritters Serve on flatbread with dollops of yogurt Pile onto a platter alongside roasted peppers olives and herby hummus

Cultural Context

Rooted in Mediterranean cooking this salad offers vibrant flavors found in coastal kitchens Carrots bring color and nutrition that matches the sunny climate Mint freshens and balances the richness of cheese making it a classic pairing

Seasonal Adaptations

Use baby carrots in spring for extra sweetness Add roasted beets in autumn for deeper flavor Swap greens for shredded cabbage or chicory in winter

Save

This salad brings joy to every meal and the citrus dressing always wins compliments. Enjoy as a light lunch or bring to your next gathering for a pop of color.

Common Recipe Questions

→ Can I substitute another cheese for feta?

Yes, creamy goat cheese or ricotta salata can be used for a similar texture and flavor profile.

→ Is this dish suitable for meal prep?

Absolutely. Keep dressing and greens separate until serving to maintain freshness and texture.

→ What protein can I add for a heartier meal?

Try grilled chicken, cooked lentils, salmon, or quinoa for extra protein and balance.

→ Can I use other seeds or nuts?

Toasted walnuts, almonds, or sunflower seeds make excellent substitutes for pumpkin seeds in this dish.

→ Is this dish completely gluten-free?

Yes, all ingredients are naturally gluten-free. Always check labels for cross-contamination.

→ Can I prepare the carrots in advance?

Roasted carrots can be made ahead and stored in the fridge. Reheat gently or serve at room temperature.