Description

Bright, tender roasted carrots coated in a sweet and tangy maple Dijon glaze create a salad that’s both comforting and elegant. Perfect for a cozy autumn evening, a festive holiday table, or a simple weeknight dinner, this salad brings vibrant color and bold flavor to any occasion. Inspired by seasonal harvests and the natural sweetness of fresh carrots, this recipe combines roasted vegetables, crisp greens, toasted nuts, and a light vinaigrette for a dish that’s satisfying, healthy, and visually stunning.

Ingredients

Scale

1 pound fresh carrots, peeled and cut into sticks or rounds
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
3 cups mixed greens (spinach, arugula, or baby kale)
½ cup toasted pecans or walnuts
¼ cup crumbled feta cheese (optional)
2 tablespoons balsamic vinegar or apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey or maple syrup (optional)

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Instructions

- Preheat your oven to 400°F (200°C). Peel the carrots and cut them into uniform sticks or rounds to ensure even roasting. Place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, thyme, salt, and black pepper until smooth to create the glaze.
- Spread the carrots on a baking sheet in a single layer. Drizzle with the maple Dijon glaze and toss to coat evenly. Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
- While the carrots roast, arrange mixed greens on a large serving platter or bowl. Rinse and dry the greens thoroughly.
- In a small skillet over medium heat, toast the pecans or walnuts for 3–5 minutes, stirring frequently to prevent burning, until lightly browned and fragrant.
- Once roasted, allow the carrots to cool for 2–3 minutes. Place them over the greens, then sprinkle with toasted nuts and crumbled feta cheese.
- In a small bowl, whisk together balsamic vinegar, lemon juice, and honey or maple syrup if desired. Season with salt and pepper. Drizzle over the salad just before serving.
- Gently toss the salad to combine, ensuring each bite has a balance of sweet, tangy, and crunchy elements. Serve immediately.

Notes

Use fresh, firm carrots for optimal roasting results.
Toasting the nuts enhances flavor and texture.
Assemble the salad just before serving to keep the greens crisp.
Adjust the sweetness of the glaze to taste.
Omit feta to make the salad vegan.

Prep Time: 15 minutes
Cook Time: 25 minutes