Roasted Carrot Salad

This Roasted Carrot Salad combines the natural sweetness of roasted carrots with a zesty vinaigrette, creating a vibrant and nutritious dish. It's a delightful way to enjoy seasonal produce while maintaining a healthy diet.

Ingredients

• Carrots - 300 grams
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Arugula - 100 grams
• Feta cheese - 50 grams, crumbled
• Walnuts - 30 grams, roughly chopped
• Lemon juice - 1 tablespoon
• Honey - 1 teaspoon
• Dijon mustard - 1 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Peel and cut the carrots into even-sized sticks, about 1 cm thick.
3. In a mixing bowl, combine the carrot sticks with olive oil, salt, and black pepper, tossing to coat evenly.
4. Spread the carrots on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
5. While the carrots are roasting, prepare the dressing by whisking together lemon juice, honey, and Dijon mustard in a small bowl.
6. In a large bowl, combine the arugula, roasted carrots, crumbled feta cheese, and chopped walnuts.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately, garnished with extra walnuts if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and beta-carotene from carrots, promoting eye health.
• Includes healthy fats from walnuts and olive oil, supporting heart health.

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