Roasted rainbow carrot salad

Roasted Rainbow Carrot Salad

Experience a burst of color and flavor with this Roasted Rainbow Carrot Salad. The natural sweetness of the carrots is enhanced by roasting, while a tangy dressing and fresh herbs add a refreshing twist. This salad is not only visually stunning but also packed with nutrients, making it a perfect side dish or light meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 1 pound rainbow carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the carrots with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized.
5. Whisk together the honey, apple cider vinegar, and Dijon mustard in a small bowl to make the dressing.
6. Combine the roasted carrots, parsley, feta cheese, and pine nuts in a large serving bowl.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately, or chill in the refrigerator for up to 2 hours before serving.

Additional Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative. You can also add a handful of arugula or spinach for extra greens. If pine nuts are unavailable, try using walnuts or almonds instead.

Nutritional Information

Estimated per serving: 180 calories, 10g fat, 20g carbohydrates, 3g protein, 4g fiber.

Recommended Products