Roasted Carrot Salad Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Peel carrots and trim tops; if carrots are thick, halve lengthwise or cut into 2-inch batons so pieces are uniform in size.

Place carrots in a rimmed baking sheet. Toss with 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated and spaced in a single layer.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and edges are caramelized. If you prefer more color, broil on high for 1–2 minutes at the end, watching closely to avoid burning. Remove from oven and let cool slightly.

While carrots roast, whisk dressing: in a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons sherry vinegar, 1 tablespoon lemon juice, 1 teaspoon honey or maple, 1 teaspoon Dijon, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning or acidity to preference.

Place 5 cups mixed baby greens in a large serving bowl or divide among plates.

Scatter 1/4 cup thinly sliced red onion, 1/2 cup toasted walnuts, and 2 tablespoons chopped fresh parsley evenly over the greens.

When the roasted carrots are warm (not piping hot), arrange them on top of the greens.

Drizzle about half of the dressing over the salad and gently toss to combine, making sure carrots and greens are lightly coated. Taste and add more dressing if needed.

Finish by crumbling 3/4 cup feta cheese over the salad and sprinkling a little extra black pepper. Serve immediately so roasted carrots retain warmth and texture.