Description
A vibrant and flavorful Roasted Carrot Salad featuring caramelized carrots, mixed greens, crunchy pistachios, dried cranberries, and creamy goat cheese, all tossed in a zesty honey-citrus dressing. This salad balances sweetness, tang, and texture, making a perfect light lunch or side dish.
Ingredients
Scale
Carrots and Roasting
- 2 pounds carrots, peeled
- 3 tablespoons olive oil
- Salt and pepper, to taste (about 1 teaspoon salt and 1/2 teaspoon black pepper recommended)
- 3 tablespoons light brown sugar, firmly packed
- 1/4 teaspoon ground cinnamon (optional)
Salad Components
- 5 ounces mixed greens
- 1/2 cup roasted and salted pistachios, shelled and coarsely chopped
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup crumbled goat cheese or feta cheese (about 4 ounces)
Dressing
- 1 tablespoon + 1 teaspoon honey
- 1 teaspoon Dijon-style mustard
- Zest and juice of 1 clementine orange (about 1 teaspoon zest and 2 tablespoons juice)
- Zest and juice of 1 lemon (about 1/4 teaspoon zest and 2 tablespoons juice)
- 1/4 cup olive oil
- 1/2 teaspoon salt (for seasoning dressing)
Instructions
- Prepare Carrots: Preheat your oven to 425°F. Peel the carrots and cut them in half lengthwise if they are more than 1 inch in diameter. Then slice them diagonally into large pieces approximately 1 inch wide by 2 inches long. In a large bowl, whisk together the olive oil, brown sugar, ground cinnamon (if using), salt, and pepper. Add the carrot slices and toss until they are fully coated with the mixture. Spread the carrots evenly on a large sheet pan, making sure they have space to roast rather than steam.
- Roast Carrots: Place the sheet pan in the oven and roast the carrots for 15 minutes. Then toss them gently, spread them out again, and roast for another 10 to 15 minutes until the carrots are tender and caramelized at the edges. Remove from the oven and let them cool completely to room temperature.
- Make Dressing: In a small blender or food processor, combine the honey and Dijon mustard. Add the zest and juice from both the clementine and lemon. Season with salt to taste (approximately 1/2 teaspoon). Blend the ingredients until well incorporated and the zest breaks down. With the blender running, slowly drizzle in the olive oil until the dressing emulsifies. Transfer the dressing to a jar and refrigerate until needed.
- Assemble Salad: This salad is best eaten immediately after dressing, as it does not store well once mixed. In a large bowl, toss the mixed greens with a few tablespoons of the prepared dressing. Add the cooled roasted carrots, chopped pistachios, dried cranberries, and crumbled goat cheese. Drizzle additional dressing over the salad to your liking, and toss gently to combine. Serve promptly for the best texture and flavor.
Notes
- Use large carrots or carrots thicker than 1 inch diameter for optimal texture and cutting ease.
- The cinnamon in the carrot coating is optional but adds a warm depth of flavor that complements the sweetness of the roasted carrots.
- The dressing can be prepared in advance and stored in the fridge for several days, but the salad should be tossed just before serving to maintain freshness.
- If goat cheese is unavailable, feta cheese works well as a substitute.
- Use dried cherries instead of cranberries if you prefer a slightly different sweet-tart flavor.
- Ensure carrots are spaced properly on the pan to avoid steaming, which prevents caramelization.
