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    Home » Recipes » Salads

    Roasted Carrot Salad

    Published: Jan 14, 2021 · Modified: Apr 30, 2021 by Charlé Visser · This post may contain affiliate links · Leave a Comment · 1168 words. · About 6 minutes to read this article.

    jump to recipe

    This roasted carrot salad recipe brings together 4 basic recipes into one delicious dish you can serve as a side or have by itself. Honey roasted carrots are mixed with baked ricotta, Egyptian dukkah and dressed with a delicious honey lemon vinaigrette and plenty of freshly chopped cilantro.

    roasted carrot salad
    Jump to:
    • Ingredients needed
    • Useful equipment for this recipe
    • How to make it
    • Variations
    • Serving suggestions
    • Frequently asked questions
    • Other recipes you might like
    • Recipe

    Ingredients needed

    ingredients needed to make this recipe on marble backround
    • Carrots - Use small to medium-sized good quality carrots. If you use baby carrots do not peel them. simply leave them whole. Fo large carrots peel and cut into even-sized pieces for roasting.
    • Ricotta- Use good quality natural ricotta and not low fat and watery.
    • Dukkah(optional) - This is my recipe for dukkah. You could also buy some good quality pre-made dukkah.
    • Honey(optional) - Use runny natural honey for roasting the carrots as well as making the honey lemon vinaigrette.
    • Lemon - Not in the picture but you need it for making the vinaigrette. Use unwaxed lemons.
    • Oil - Olive oil and canola oil for the dressing and or roasting the carrots and ricotta
    • Herbs - Thyme for the roasted carrots and fresh cilantro for adding freshness last minute.

    Useful equipment for this recipe

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    How to make it

    picture steps of written instructions how to make roasted carrot salad

    Firstly...

    1. Turn the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
    2. Prepare one dish for roasting the carrots and another for the baked ricotta. If you are making your own dukkah then also prepare a baking sheet for roasting the nuts.

    Full recipe for dukkah →

    For the roasted carrots

    1. Mix the ingredients for the roasted carrots together, place into a baking dish a close with a lid or foil.
    2. Roast them for 30 minutes or until tender and slightly caramelised. Remove from the oven and set aside until needed.

    Full recipe for roasted carrots →

    For the baked ricotta

    1. Spread the ricotta onto a baking sheet lined with parchment.
    2. Season with olive oil, salt and pepper
    3. Bake for 15 minutes or until golden brown. Set aside to cool.

    Full recipe for baked ricotta →

    For the honey lemon dressing

    1. Place the ingredients together in a bowl or jar with a lid.
    2. Vigorously shake or whisk until emulsified.

    Full recipe for honey lemon dressing →

    Putting together the salad

    1. Place the carrots into a mixing bowl.
    2. Break up the baked ricotta and add the dukkah.
    3. Chop cilantro finely and add to the above.
    4. Finally, add the honey lemon dressing and give it a good mix.
    5. Taste for balance. If it needs a bit more salt, lemon or honey then add some until you are happy with the taste.
    roasted carrot salad

    Variations

    This roasted carrot salad easily be modified in many ways to suit your taste and needs.

    • Cheese - Change the ricotta for feta, blue cheese or parmesan.
    • Herbs - Use fresh basil, chives, chervil, parsley or mint instead of cilantro. Mint and basil is a really special combination also found in this Italian salsa verde recipe.
    • Nuts - Instead of using dukkah use roasted walnuts, hazelnuts or pine nuts. alternatively use a Middle Eastern spice blend called Za'atar.
    • Green leaves - Add gem hearts, baby spinach, rocket or corn salad.
    • Dressing - Change the dressing to a creamy Caesar dressing or simply drizzle with homemade balsamic glaze.
    • Protein - Add barbecued pork belly or warm roasted leg of lamb.
    • Vegan - Replace the honey in the roasted carrots and dressing with maple syrup or agave nectar. Substitute the ricotta for vegan cheese.

    Serving suggestions

    As a side dish with the following.

    • Pan seared salmon fillet
    • Bavette steak
    • Chimichurri steak
    • Bacon wrapped pork tenderloin
    • Oven baked chicken breast

    Along side the following appetisers.

    • Moroccan eggplant dip
    • Pea feta and mint dip
    • Roasted Romano peppers
    • Quick marinated olives

    Frequently asked questions

    Can it be made ahead of time?

    Yes, roasted carrot salad will keep for days so you can make it as part of your weekly meal prep or simply ahead of time when having guests over or taking to someone's home.

    How to store it?

    Once cooled you should seal it in an airtight container and store in the fridge.

    How long will it keep?

    It will happily keep fresh in the fridge stored airtight for up to 4 days. When you are ready to serve simply give it a stir to or even heat it up slightly in the microwave for a minute or so.

    Other recipes you might like

    If you are looking for a tasty salad or side dish recipe then you will find the following recipes useful.

    • Sweet miso baked eggplant
    • Beetroot and feta salad
    • Authentic Greek salad
    • Classic Caesar salad
    • Coleslaw and tahini dressing
    • Creamed spinach
    • Mashed potatoes
    • Moroccan Spiced Couscous
    • Coleslaw With Tahini Dressing
    • Classic Caesar Salad
    • Georgian Summer Salad With Walnuts (Video)

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    If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

    Recipe

    roasted carrot salad
    5 from 2 votes
    Pin Recipe Print

    Roasted Carrot Salad Recipe

    This roasted carrot salad recipe brings together 4 basic recipes into one delicious dish you can serve as a side or have by itself. Honey roasted carrots are mixed with baked ricotta, Egyptian dukkah and dressed with a delicious honey lemon vinaigrette and plenty of freshly chopped cilantro.
    Author Charlé Visser
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 3 portions
    Course Appetizer, Dinner, Lunch, Salad
    Cuisine European, Healthy, International, Middle Eastern, Vegan, Vegetarian
    Prevent your screen from going dark

    Ingredients

    For the Dukkah

    • 130 grams (1.06 cups) pistachios - shelled
    • 130 grams (1. cups) hazelnuts - shelled
    • 70 grams (0.5 cups) almonds - flaked
    • 70 grams (0.5 cups) pine nuts
    • 50 grams (0.5 cups) sesame seeds
    • 5 grams (1.0 teaspoon) coriander seeds
    • 2 grams (0.5 teaspoon) whole cumin
    • 1 gram (0.2 teaspoon) whole black peppercorns
    • 35 grams (7 teaspoon) fine sea salt
    • 8 grams (1.5 teaspoon) fresh thyme
    • 30 grams (2.0 tablespoon) caster sugar

    For the baked ricotta

    • 250 grams (1.0 cups) ricotta cheese - firm full fat
    • 40 grams (3 tablespoon) olive oil - extra virgin
    • 2 grams (0.41 teaspoon) salt
    • black pepper to taste

    For the Honey lemon dressing

    • 50 grams (3.5 tablespoon) honey
    • 30 grams (2.0 tablespoon) olive oil - extra virgin
    • 70 grams (0.3 cups) canola oil
    • 50 grams (3.5 tablespoon) lemon juice - freshly squeezed
    • zest of one lemon
    • 4 grams (0.81 teaspoon) fine sea salt
    • 1 gram (0.2 teaspoon) black pepper - freshly ground

    For the roasted carrots

    • 600 grams (1.32 lb) carrots - peeled and ends removed
    • 50 grams (3.5 tablespoon) honey
    • 40 grams (3 tablespoon) olive oil - extra virgin
    • 10 grams (2.0 teaspoon) garlic - chopped
    • 10 grams (2.0 teaspoon) thyme sprigs
    • 4 grams (1 teaspoon) salt
    • black pepper to taste

    For the salad

    • 400 grams (0.88 lb) roasted carrots
    • 120 grams (0.5 cups) baked ricotta
    • 50 grams (3.38 tablespoon) honey lemon vinaigrette
    • 30 grams (2.0 tablespoon) dukkah
    • 20 grams (1.25 cups) cilantro
    • Salt and pepper to taste

    Instructions

    Firstly

    • Turn the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
    • Prepare one dish for roasting the carrots and another for the baked ricotta. If you are making your own dukkah then also prepare a baking sheet for roasting the nuts.

    For the roasted carrots

    • Mix the ingredients for the roasted carrots together, place into a baking dish a close with a lid or foil.
    • Roast them for 30 minutes or until tender and slightly caramelised.
    • Remove from the oven and set aside until needed.

    For the baked ricotta

    • Spread the ricotta onto a baking sheet lined with parchment.
    • Season with olive oil, salt and pepper.
    • Bake for 15 minutes or until golden brown.
    • Set aside to cool.

    For the honey lemon dressing

    • Place the ingredients together in a bowl or jar with a lid.
    • Vigorously shake or whisk until emulsified.

    Putting together the salad

    • Place the carrots into a mixing bowl.
    • Break up the baked ricotta and add the dukkah.
    • Chop cilantro finely and add to the above.
    • Finally, add the honey lemon dressing and give it a good mix.
    • Taste for balance. If it needs a bit more salt, lemon or honey then add some until you are happy with the taste.

    Notes

    Make it Vegan - Replace the honey in the roasted carrots and dressing with maple syrup or agave nectar. Substitute the ricotta for vegan cheese.
    Storage instructions - Can be made in advance and stored airtight in the fridge for up to 4 days.
     
     

    Nutrition

    Serving: 200g Calories: 258.53kcal Carbohydrates: 16.81g Protein: 8g Fat: 18.89g Saturated Fat: 5.27g Cholesterol: 20.4mg Sodium: 128.93mg Fiber: 5.17g Sugar: 7.34g Vitamin A: 131.53IU Vitamin C: 10.74mg Calcium: 15.82mg Iron: 5.78mg
    Keywords:carrot salad, roasted carrot salad, simple salad
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