Roasted Carrot Salad Recipe

Name: Roasted Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise; 3 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces; 3 tablespoons fresh lemon juice; 2 tablespoons grainy mustard; 1 teaspoon honey; 1/4 cup finely chopped pitted dates (1 1/2 oz.); 1/4 cup shaved pecorino or Parmesan

Servings: persons

1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces
3 tablespoons fresh lemon juice
2 tablespoons grainy mustard
1 teaspoon honey
1/4 cup finely chopped pitted dates (1 1/2 oz.)
1/4 cup shaved pecorino or Parmesan

1
Place a rack in center of oven; preheat to 450u00b0F. In a medium bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Arrange in a flat layer on a large baking sheet. Roast, stirring occasionally, until golden brown in spots and tender, about 20 minutes.
2
Rub kale with remaining 1/2 tsp. salt and 1 Tbsp. lemon juice until softened. Divide among 4 plates. Whisk together mustard, honey and remaining 1/4 tsp. pepper and 2 Tbsp. lemon juice. Slowly whisk in remaining 2 Tbsp. oil.
3
Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired, and serve.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise, 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Roasted Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Carrot Salad

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