Go Back
–+ servings
Honey Lemon Roasted Carrot Salad Recipe

Honey Lemon Roasted Carrot Salad

iamwinfred
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 290 kcal

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

For the Honey Lemon Vinaigrette

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
Keyword carrot salad with goat cheese, easy side dish, honey lemon roasted carrot salad, honey lemon vinaigrette, roasted carrot salad
Tried this recipe?Let us know how it was!