Description
This Honey Roasted Carrot & Arugula Salad is a perfect blend of sweet, earthy, and peppery flavors, ideal for a cozy dinner at home or as a colorful side for special gatherings. The natural sweetness of roasted carrots pairs beautifully with the peppery bite of fresh arugula, while toasted nuts and dried fruit add texture and bursts of flavor. Topped with a light, tangy dressing, this salad is not only visually appealing but also full of wholesome ingredients that everyone will enjoy.
Ingredients
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1 lb (450g) carrots, peeled and cut into sticks or rounds
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2 tablespoons olive oil
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2 tablespoons honey
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Salt and freshly ground black pepper, to taste
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4 cups fresh arugula, washed and dried
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1/4 cup toasted almonds or pecans, roughly chopped
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2 tablespoons crumbled feta or goat cheese (optional)
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1/4 cup dried cranberries or pomegranate seeds
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2 tablespoons balsamic vinegar
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1 tablespoon Dijon mustard
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1 tablespoon extra-virgin olive oil
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1 teaspoon maple syrup or honey
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Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Prepare the carrots by tossing them in a large bowl with olive oil, honey, salt, and black pepper until evenly coated.
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Spread the carrots in a single layer on the prepared baking sheet and roast for 20–25 minutes, turning halfway through, until tender and lightly caramelized.
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While the carrots roast, whisk together balsamic vinegar, Dijon mustard, olive oil, maple syrup or honey, and a pinch of salt and pepper until smooth and emulsified.
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In a large serving bowl, place the arugula as a base. Add the roasted carrots, toasted nuts, dried cranberries or pomegranate seeds, and cheese if using.
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Drizzle the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are coated. Adjust seasoning if necessary.
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Serve immediately while the carrots are still slightly warm for the best flavor and texture.
Notes
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Use fresh, firm carrots for the best texture. Baby carrots work well if you prefer smaller pieces.
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Avoid overcrowding the baking sheet to ensure even roasting.
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Toast nuts lightly to enhance their flavor and crunch.
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The salad can be served warm or at room temperature, but assemble just before serving to prevent the arugula from wilting.
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For a vegan version, omit the cheese and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes