Roasted Carrot Salad

Roasted carrot chickpeas salad on a plate.

5 from 1 vote

This roasted carrot salad is a sheet pan recipe packed with vegetables and greens. Besides baby arugula and carrots, it has chickpeas, crumbled feta, almonds, scallions and fresh herbs and is dressed in honey shallot vinaigrette.

Prep Time10

Cook Time20

Total Time30

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For carrots

2 pounds carrots
2 tablespoons olive oil
1/2 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper

For viniagrette

2 tablespoons finely chopped shallots
1 garlic clove, minced
1 tablespoon whole grain mustard
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon
2 tablespoons white wine vinegar
1/4 cup olive oil

For salad

14.5 ounce can chickpeas, drained and rinsed
3 cups baby arugula
1/3 cup chopped almonds
1/4 cup crumbled feta
3 scallions, thinly sliced
2 tablespoons chopped parsley

Instructions

Preheat the oven to 425 degrees F.
Peel the carrots. Cut them diagonally into 1-inch-wide slices.
In a large bowl, toss the carrots with the 2 tablespoons olive oil, cumin, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Spread the carrots across a sheet pan into a single layer without overlapping.
Roast the carrots for 20-25 minutes, flipping them over halfway through roasting, until the carrots are lightly browned on the edges and tender in the middle.
For the vinaigrette, whisk the shallots, garlic, mustard, honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, white wine vinegar and 1/4 cup olive oil in a small bowl.
For the salad, combine the roasted carrots, chickpeas, arugula, almonds, feta, scallions and parsley. Drizzle the dressing into the salad, tossing to combine.

Notes

Instead of carrots, you can substitute with sweet potatoes or butternut squash. Then the roasting time will be 25-30 minutes.

You can substitute white beans for the chickpeas.

If you want more lettuce in the salad, you can toss in additional arugula.

Store leftover salad and vinaigrette in separate airtight containers in the fridge up to 3 days. You can still keep dressed salad, but the greens will become softer faster. Add fresh baby arugula to leftovers before serving them.

You can make the vinaigrette up to 2 days in advance. Let it sit out at room temperature for 15 minutes before stirring it and tossing it into the salad.

To make the salad vegan, use a plant-based, dairy-free brand of feta. Then substitute maple syrup for the honey in the vinaigrette.

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