Description
Discover how to make a delicious Cranberry Walnut Roasted Carrot Salad that is packed with flavor and nutrients. Perfect for a healthy meal or side dish!
Ingredients
- 1 pound (454 g) carrots (about 450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1/2 cup (120 ml) dried cranberries (60 grams)
- 1/2 cup (120 ml) walnuts, roughly chopped (60 grams)
- 1/4 cup (60 ml) fresh parsley, chopped (15 grams)
- 2 tablespoons (30 ml) balsamic vinegar (30 milliliters)
- 1 tablespoon (15 ml) honey (15 milliliters)
- 1/4 cup (60 ml) crumbled goat cheese (35 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the carrots and cut them into bite-sized pieces.
- Place the carrots on a baking sheet.
- Drizzle the carrots with olive oil.
- Sprinkle salt and black pepper over the carrots.
- Toss the carrots to coat them evenly with oil, salt, and pepper.
- Roast the carrots in the oven for 25-30 minutes until tender.
- In a small bowl, mix balsamic vinegar and honey.
- Remove the carrots from the oven and transfer to a large bowl.
- Add dried cranberries and chopped walnuts to the bowl.
- Pour the balsamic honey dressing over the carrot mixture.
- Toss everything to combine well.
- Add chopped fresh parsley and crumbled feta cheese.
- Gently toss to incorporate the parsley and feta.
- Transfer the salad to a serving platter or bowl.
- Serve warm or at room temperature.
Notes
- Toast walnuts for added crunch in the salad.
- Use maple syrup instead of honey in the balsamic dressing for a sweeter flavor.
- Swap goat cheese for feta or blue cheese for a different taste.