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Roasted carrot salad with arugula and feta cheese in a white bowl.

Roasted Carrot Salad with Arugula and Feta

If you’re looking for an easy side dish that feels both fresh and elevated, this Roasted Carrot Salad is one I come back to again and again. It’s the kind of recipe that’s simple enough for a weeknight dinner, but beautiful enough to earn a spot on your holiday table.
With caramelized carrots, tangy feta, and a bright lemon vinaigrette, this carrot salad is perfect for an Easter brunch, spring baby shower, or Thanksgiving side dish.
4.3 from 3 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 193kcal

Ingredients
 

For the carrots:

  • 1 lb. carrots (peeled and sliced on the diagonal, about ¼ inch thick)
  • 1 Tablespoon olive oil
  • 1 teaspoon honey
  • Kosher salt and pepper (to taste)

For the vinaigrette:

  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 2 Tablespoons lemon juice
  • 1 Tablespoon apple cider vinegar
  • Salt and pepper (to taste)

For the salad:

  • 4 cups arugula
  • 3 oz. crumbled feta
  • 2 Tablespoons chopped fresh dill or mint

Instructions

  • Preheat the oven to 425 degrees. Lightly spray a half sheet pan with avocado oil spray.
  • Toss the carrots with the olive oil, honey, salt and pepper. Taste and adjust the salt as needed.
  • Spread the carrots out in a single layer over the pan. Roast for 16-20 minutes, or until the carrots are fork tender but not mushy.
  • Meanwhile, whisk together the olive oil, honey, lemon juice, and apple cider vinegar. Season to taste with salt and pepper.
  • In a large bowl, toss the arugula with the feta and herbs. Top with warm, but not hot, carrots and drizzle with dressing. Toss a final time, then serve.

Notes

  • Substitution options:
    • Mixed greens instead of arugula
    • Goat cheese instead of feta
    • White wine vinegar instead of apple cider vinegar
  • Storage: Store leftover carrots in an airtight container in the fridge for up to 6 days. Reheat in a skillet over low heat before serving.
  • Make ahead: The dressing can be made up to a week ahead of time. Store in the fridge and allow it to warm up at room temperature to reincorporate. The carrots can also be prepared in advance.

Equipment

Course Dinner, lunch, Side Dish
Cuisine American, Mediterranean
Keyword feta dill carrots, healthy, roasted, roasted carrots, salad, vegetarian

Nutrition

Calories: 193kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 327mg | Potassium: 464mg | Fiber: 4g | Sugar: 12g | Vitamin A: 19509IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 1mg