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Roasted Carrot Feta Salad

Roasted Carrot Feta Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x

Cumin lemon vinaigrette finishes off this roasted carrot feta salad with peppery watercress, quinoa, pomegranate seeds, feta and pistachios.

Ingredients

  • For carrots
  • 11/2 pounds rainbow carrots, peeled and cut into 1/2-inch thick on the bias
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For vinaigrette
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • Pinch black pepper
  • 1/4 cup olive oil
  • For salad
  • 5 ounces watercress
  • 1 scallion, thinly sliced
  • 1/2 cup cooked quinoa, cooled
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled feta

Instructions

  1. Preheat the oven to 425 degrees. Toss the carrots with olive oil, salt and pepper on a sheet pan and spread into a single layer. Roast for 25 minutes until they are tender and starting to brown at the edges.
  2. In a small bowl, whisk together the lemon juice, garlic, cumin, salt, pepper and olive oil.
  3. In a large bowl, combine the carrots, watercress, scallions, quinoa, pomegranate seeds, pistachios and feta. Drizzle the vinaigrette over the salad before serving.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x