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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Peel the carrots and cut them into long, even sticks or chunks, about 1.5 cm thick.
Step 3
In a large bowl, combine the carrots with 2 tablespoons of olive oil, ground cumin, honey, salt, and black pepper. Toss well to coat.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Once the carrots are done roasting, remove them from the oven and let them cool slightly for 5 minutes.
Step 8
Arrange the roasted carrots on a serving platter. Scatter the crumbled feta and chopped mint leaves over the top.
Step 9
Drizzle the lemon dressing over the salad and toss gently to combine.
Step 10
Garnish with the toasted almonds, if using. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (729.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1070.7 |
| Total Fat 80.7g | 0% |
| Saturated Fat 21.2g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 89mg | 0% |
| Sodium 2672.4mg | 0% |
| Total Carbohydrate 69.6g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 32.3g | |
| Protein 26.6g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 810.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2054.1mg | 0% |
Source of Calories