Roasted Carrot and Avocado Salad
Elevate your salad game with this Roasted Carrot and Avocado Salad, a vibrant and nutrient-packed dish that’s perfect for any occasion. Featuring tender, caramelized carrots roasted with cumin, creamy slices of ripe avocado, fresh baby spinach, and the tangy bite of crumbled feta cheese, this salad balances sweet, savory, and earthy flavors beautifully. A drizzle of zesty homemade lemon-honey dressing ties it all together, while crunchy toasted pumpkin seeds and fresh parsley add the perfect finishing touch. Not only is this healthy salad quick and easy to prepare in just 40 minutes, but it also makes a stunning presentation for everything from weeknight dinners to entertaining guests. Packed with texture, flavor, and wholesome ingredients, this is a must-have recipe for any salad lover’s repertoire!
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Recipe Information
Ingredients
- 4 medium carrots
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 2 large avocados
- 4 cups baby spinach
- 0.5 cups feta cheese, crumbled
- 0.25 cups pumpkin seeds (pepitas), toasted
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the carrots and slice them lengthwise into halves or quarters, depending on their thickness.
In a bowl, toss the carrots with 2 tablespoons of olive oil, kosher salt, black pepper, and ground cumin until well coated.
Spread the carrots evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, turning halfway through, until they are tender and caramelized around the edges.
While the carrots are roasting, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, honey, red wine vinegar, and a pinch of salt and pepper in a small bowl. Set aside.
Slice the avocados in half, remove the pits, and gently scoop out the flesh. Cut the avocado into thin slices or chunks.
In a large serving bowl, arrange the baby spinach as a base. Layer the roasted carrots and avocado slices on top.
Sprinkle the crumbled feta cheese, toasted pumpkin seeds, and chopped parsley over the salad.
Drizzle the prepared dressing evenly over the salad and toss gently to combine, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 24.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
