Honey Lemon Roasted Carrot Salad
Honey Lemon Roasted Carrot Salad turns humble carrots into a side dish people actually ask for seconds of. The carrots are roasted until their edges caramelize, then tossed warm with peppery arugula, a bright honey lemon vinaigrette, crumbled goat cheese, and toasted pecans. It's simple enough for a Tuesday dinner and pretty enough for a holiday table.
Equipment
- Rimmed baking sheet Half sheet pan works best for even caramelization
- Parchment paper
- Microplane zester For zesting lemon without hitting the bitter white pith
- Cutting board and sharp knife
- Small mixing bowl For the vinaigrette
- Large salad bowl
- Whisk or fork For combining the vinaigrette
Ingredients
For the Roasted Carrots
- 2 pounds carrots 907g, peeled and halved or quartered lengthwise
- 3 tablespoons extra virgin olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 to 2 tablespoons raw honey adjust to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- salt and black pepper to taste
For the Salad
- 5 ounces baby arugula 142g, or mixed greens
- 4 ounces goat cheese 113g, crumbled
- 1/2 cup pecans toasted and roughly chopped
- 1/4 small red onion thinly sliced
- 2 tablespoons fresh parsley or mint chopped
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Peel carrots and trim tops and tips, then halve or quarter lengthwise so pieces are roughly the same thickness.
- Place carrots on the prepared baking sheet in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast for 20 to 25 minutes, flipping halfway, until fork tender and caramelized at the edges.
- Whisk together lemon juice, lemon zest, honey, and Dijon mustard in a small bowl. Add minced garlic, then slowly drizzle in olive oil while whisking continuously until smooth and slightly thickened. Season with salt and pepper to taste.
- Add baby arugula to a large salad bowl. Drizzle about half the vinaigrette over the greens and toss gently to coat. Arrange dressed arugula on a serving platter or shallow bowl in an even layer.
- Top arugula with warm roasted carrots. Scatter crumbled goat cheese, toasted pecans, and sliced red onion over the top. Drizzle remaining vinaigrette over the salad, finish with chopped parsley or mint, and serve right away.
Notes
- Cut carrots into similar sized pieces so they roast at the same rate.
- Don't crowd the pan; carrots too close together will steam instead of caramelizing.
- Toast pecans in a dry skillet over medium heat for 3 to 4 minutes for deeper, nuttier flavor.
- Dress greens lightly first, then add extra vinaigrette at the end so arugula doesn't wilt too much.
- Let roasted carrots cool a few minutes before assembling so they don't wilt the greens completely.
- Swap goat cheese for crumbled feta for a saltier bite, or use walnuts or almonds instead of pecans.
- Add cooked quinoa or farro to turn this into a heartier main dish salad.
- Stir a pinch of ground cumin or smoked paprika into the vinaigrette for a warmer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; keep vinaigrette separate if prepping ahead.
- Reheat roasted carrots gently in a 350°F oven for about 5 minutes, or enjoy cold. Not recommended for freezing.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 21gProtein: 6gFat: 21gSaturated Fat: 5gSodium: 320mgFiber: 5gSugar: 12g
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