Mediterranean Roasted Carrot Salad with Feta
This vibrant salad highlights the natural sweetness of roasted carrots paired with tangy feta cheese, crunchy nuts, and a bright lemon-herb dressing. It’s a perfect side dish for grilled meats, seafood, or as a standalone vegetarian option. The balance of sweet, savory, and herby flavors makes it distinctly Mediterranean.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Carrots:
1 ½ lbs (700 g) carrots, peeled and cut into halves or quarters lengthwise
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Salad Base:
3 cups arugula (or baby spinach/mixed greens)
½ cup crumbled feta cheese
¼ cup roasted almonds or pistachios, roughly chopped
2 tbsp dried cranberries or golden raisins
Fresh parsley, chopped
For the Dressing:
3 tbsp olive oil
1 ½ tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1 clove garlic, finely grated or minced
Salt and pepper, to taste
Instructions
Roast the carrots:
Preheat oven to 425°F (220°C).
Toss carrots with olive oil, cumin, paprika, salt, and pepper.
Spread evenly on a baking sheet and roast 20–25 minutes until tender and caramelized.
Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, mustard, garlic, salt, and pepper until emulsified.
Assemble the salad:
On a large serving plate, arrange arugula (or greens) as a base.
Place roasted carrots on top.
Sprinkle with crumbled feta, nuts, and cranberries/raisins.
Dress and garnish:
Drizzle with dressing.
Finish with fresh parsley.
Serve:
Enjoy warm or at room temperature.
Notes & Tips
For extra flavor, drizzle with pomegranate molasses before serving.
Swap feta with goat cheese for a creamier variation.
You can roast the carrots ahead of time and assemble the salad just before serving.
Works beautifully as a side for lamb, chicken souvlaki, or grilled salmon.
Frequently Asked Questions
Q: Can I use rainbow carrots?
A: Yes! They make the salad even more colorful and pretty.
Q: Can I make this vegan?
A: Absolutely—use maple syrup instead of honey and skip the feta or replace it with vegan feta.
Q: Can I serve it cold?
A: Yes, but it tastes best slightly warm or at room temperature so the flavors are more vibrant.
Nutritional Information
Calories: 230
Protein: 6g
Fat: 14g
Carbohydrates: 21g
Fiber: 5g
Sugar: 9g