Roasted Carrot Feta Salad

4 Servings
25 min

Get ready for your next craving! This Roasted Carrot Feta Salad is so packed with flavor, you’ll find yourself easily eating your vegetables for the meal!

I originally made this as a side dish to put on your Easter Dinner table, since I’m thinking that some people might be like me when it comes to holiday meals- always unsure what to make after I have the essentials planned out. Not only will I be making this for Easter Dinner, but I’m probably going to just be making these to have on hand for lunch time! They make great leftovers since they’re meant to be eaten cold, and are just so savory, light, and oozing with mouth-watering flavor- seriously!

These roasted carrots and onions are drizzled with a dressing made up of Apple Cider Vinegar, Lemon Juice, Garlic, and a little bit of sweetness from Agave Nectar to cut through that acidity. And then I recommend letting it sit in your fridge for about an hour to let those delicious flavors all mix together. This dish is something you won’t want to miss out on!

If you have any questions or comments, feel to post down below in the comment section. And don’t forget to follow along for more tips on @theflouredcountertop on Instagram!

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 1 lb Carrots (Peeled and cut into 1-inch length, thick matchstick-like slices)
  • 1/2 Red Onion (Diced)
  • 1 Tbsp Olive Oil
  • 2 tsp Minced Garlic
  • 1 Tbsp Lemon Juice
  • 1 1/2 Tbsp Agave Nectar or Honey
  • 2 Tbsp Apple Cider Vinegar
  • Salt and Pepper to Taste
  • 1/4 cup Feta Cheese
  • 1 Tbsp Dried Parsley
Instructions

Preheat the oven to 425º. Toss your 1lb of sliced Carrots and 1/2 diced Red Onion in Olive oil, then sprinkle with Salt and Pepper and place onto a baking dish. If you prefer a bit of char on them, move the dish to the top rack of the oven, if not, the middle rack will work great too. Bake for 15-20 minutes, until slightly crunchy, but can be pierced through with a fork.
While the vegetables are cooling, mix together the dressing. In a small bowl, whisk together the 1 Tbsp Olive Oil, 2 tsp Minced Garlic, 1 Tbsp Lemon Juice, 1 1/2 Tbsp Agave Nectar or Honey, 2 Tbsp Apple Cider Vinegar, and Salt and Pepper to Taste. Pour over the Vegetables, then sprinkle with 1/4 cup of Feta Cheese and 1 Tbsp of Dried Parsley.
You can serve immediately, but I recommend letting it set in the refrigerator for an 30-60 minutes, to really let the flavor sink in.
Store leftovers in an airtight container.
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