Description
Warm Roasted Carrot Salad with Arugula is a fresh, light, and wholesome salad made by roasting carrots and pairing them with fresh arugula, dressed in a flavorful balsamic vinaigrette. The roasting of the carrots brings out their natural sweetness and enhances their flavor, creating a perfect contrast with the peppery, slightly bitter taste of arugula. Optional toppings like feta or goat cheese, nuts, and fresh herbs elevate the dish even more, adding texture, richness, and a variety of flavors.
Ingredients
For the Salad:
6 large carrots – peeled and cut into 1/4-inch thick rounds
4 cups fresh arugula (about 4 ounces)
1/4 cup crumbled feta cheese or goat cheese (optional, for topping)
1/4 cup toasted nuts (such as walnuts or almonds) (optional, for crunch)
Fresh herbs (like parsley or mint), chopped (optional, for garnish)
For the Vinaigrette:
2 tablespoons olive oil (for roasting)
1 tablespoon olive oil (for dressing)
1 tablespoon balsamic vinegar
1 teaspoon honey (optional, for sweetness)
1/4 teaspoon Dijon mustard (for a touch of tang)
Salt and pepper to taste
Instructions
Begin by preheating your oven to 400°F (200°C). This high temperature will help the carrots roast evenly and caramelize nicely. Line a baking sheet with parchment paper for easy cleanup after roasting.
Arrange the peeled and sliced carrots on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the carrots and toss them to ensure they are evenly coated. Sprinkle with salt and pepper to taste.
Roast the carrots in the preheated oven for about 25-30 minutes, or until they are tender and lightly caramelized. Be sure to flip the carrots halfway through to ensure even roasting. Once done, remove them from the oven and set them aside to cool slightly.
While the carrots are roasting, prepare the vinaigrette. In a small bowl, whisk together the 1 tablespoon of olive oil, balsamic vinegar, honey (if using), and Dijon mustard. Add a pinch of salt and pepper, and taste to adjust the sweetness and tanginess to your preference. If you like a sweeter dressing, feel free to add more honey, or for a more tangy profile, increase the Dijon mustard.
In a large mixing bowl, add the fresh arugula. Once the roasted carrots have cooled slightly, add them to the bowl with the arugula.
Drizzle the prepared vinaigrette over the warm carrots and arugula, tossing gently to combine. The warmth of the roasted carrots will slightly wilt the arugula, which adds to the overall texture and flavor of the salad.
For added richness and flavor, sprinkle the salad with crumbled feta or goat cheese. If you like a bit of crunch, top it with toasted nuts like walnuts or almonds. Fresh herbs, such as chopped parsley or mint, will bring a burst of color and fresh flavor to the dish.
Serve the salad immediately while the carrots are still warm, and enjoy the delightful combination of flavors!
Notes
This warm roasted carrot salad is perfect as a light lunch or a colorful side dish. Feel free to get creative with toppings like feta, toasted nuts, or a drizzle of honey! Tried it? Let me know how you liked it or share your twist in the comments!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Warm Roasted Carrot Salad with Arugula