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Roasted Carrot Salad

A vibrant and healthy salad featuring roasted carrots, herbs, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • Baking Sheet Line with parchment paper for easy cleanup
  • Large bowl For tossing the salad

Ingredients
  

Roasted Carrots

  • 1 pound carrots peeled and chopped into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Salad Dressing & Toppings

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 cup fresh parsley chopped
  • 1 4 walnuts chopped

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss the chopped carrots (ing_1) with olive oil (ing_2), salt (ing_3), and pepper (ing_4) on a baking sheet.
  • Roast for 20-25 minutes, or until tender and slightly caramelized.
  • While the carrots are roasting, whisk together the apple cider vinegar (ing_5), honey (ing_6), and Dijon mustard (ing_7) in a small bowl.
  • Once the carrots have cooled slightly, add them to a large bowl along with the chopped parsley (ing_8) and walnuts (ing_9).
  • Pour the dressing over the carrots and toss gently to combine.
  • Serve immediately or chill for later.

Notes

For a sweeter salad, add a bit more honey to the dressing. You can also substitute other nuts for the walnuts.