Roasted Carrot Feta and Mint Salad
Elevate your side dish game with this vibrant Roasted Carrot, Feta, and Mint Salad, a perfect blend of sweet, savory, and refreshing flavors. This recipe showcases tender, caramelized carrots roasted with a touch of honey and cumin for a warm, earthy kick. Brightened with a zesty lemon dressing, crumbled feta cheese, and fresh mint leaves, each bite bursts with contrasting yet harmonious tastes. Optional toasted almonds add a delightful crunch, making this salad a well-rounded delight. Ready in just 35 minutes, this gluten-free, Mediterranean-inspired dish is perfect as a standalone light meal or an elegant accompaniment to roasted meats or grilled seafood. Perfectly balanced and effortlessly impressive, it’s guaranteed to leave a lasting impression at any gathering!
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Recipe Information
Ingredients
- 500 grams Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Honey
- 100 grams Feta cheese
- 15 grams Fresh mint leaves
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 30 grams Almonds (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel the carrots and cut them into long, even sticks or chunks, about 1.5 cm thick.
In a large bowl, combine the carrots with 2 tablespoons of olive oil, ground cumin, honey, salt, and black pepper. Toss well to coat.
Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the carrots are tender and slightly caramelized on the edges.
While the carrots are roasting, prepare the salad dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, a pinch of salt, and freshly cracked black pepper.
Chop the fresh mint leaves and crumble the feta cheese. If using almonds, toast them lightly in a dry pan over medium heat for 2-3 minutes until golden and fragrant, then roughly chop.
Once the carrots are done roasting, remove them from the oven and let them cool slightly for 5 minutes.
Arrange the roasted carrots on a serving platter. Scatter the crumbled feta and chopped mint leaves over the top.
Drizzle the lemon dressing over the salad and toss gently to combine.
Garnish with the toasted almonds, if using. Serve warm or at room temperature.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 811 mg | 62% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2054 mg | 44% | |
*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.
