Roasted Carrot Salad
Last Updated on October 31, 2024 by Elby | The Tasteful Pantry
Roasted Carrot Salad is a vibrant, Middle Eastern flavoured side that heightens any meal. It can also add a refreshing twist to your everyday salad routine. This recipe combines earthy carrots with warm cumin, sweet honey, nutty almonds, sweet-tart pomegranate and robust and creamy goat’s cheese. It’s the perfect accompaniment to grilled meats, roasted vegetables or as part of a mezze spread. This carrot salad is not only delicious on its own, but also pairs beautifully with my Middle Eastern Lamb Fillets and Zesty Hummus. Plus, it’s gluten-free and vegetarian, making it suitable for a wide range of diets.
It’s nice sometimes to not have to bend over backwards to get the kids to eat their vegetables. And this is one of those times. I think the honey and pomegranate is what gets it over the line. A form of sugar with dinner, how could that be bad! 😉
What’s in Roasted Carrot Salad?
Large carrots are usually a cheaper option and are, more often than not, already in the fridge. This makes them the easy option for the Roasted Carrot Salad. However, Dutch carrots are perfect for this dish, in size, looks and flavour.
The cumin seeds add an earthy spiced flavour to the salad, and pair well with the roasted carrots. Where the honey, onion and pomegranate add a sweet hit to counterbalance the earthiness.
I use marinated goat’s cheese. It’s soft and flavoursome and works well as there is no ‘formal’ dressing on the Roasted Carrot Salad. Almonds are my go-to for this recipe, and I swap between flaked and whole (chopped). However, pistachios also work well with the Middle Eastern flavours if you want to change it up.
Pomegranates are delicious and great in savoury dishes. They add little pops of both sweet and tart, balancing other flavours and textures. To remove the seeds from the shell, first things first, change out of that new, crisp, white shirt… as that’s the first place the juice will go. 🤣
While pressing down gently, roll the pomegranate on a hard surface to loosen the seeds. Cut the pomegranate in half. Hold one half over a bowl, cut side facing the palm of your hand. Hit the outside of the pomegranate with the handle of a wooden spoon. The seeds will fall into the bowl (and your hand). You can also squeeze the outside a little to coax the seeds out. Repeat with the other half, then remove any pith that may have escaped with the seeds.
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Roasted Carrot Salad
A delicious, flavoursome and colourful way to serve carrots and such a great side to lift any meal.
4-6
servings10
minutes25
minutes35
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Ingredients
20 grams almond flakes (alternatively use slivers or chopped almonds)
4 large carrots, peeled, halved and cut into sticks (or a bunch of Dutch carrots, peeled)
1 tbsp olive oil
1 tbsp honey
2 tsp cumin seeds
1 red onion, cut into wedges
salt and pepper (optional)
1 pomegranate, seeds only (see notes)
40 grams goat’s cheese
Directions
- Heat the oven to 200C | 180C fan forced.
- Spread the almonds on a tray and bake for 3-5 minutes, or until lightly browned. Set aside.
- Lie the carrots on the oven tray and drizzle with the olive oil and honey. Toss them around a little to coat.
- Sprinkle with the cumin seeds and place the tray in the oven for 10 minutes.
- Remove from the oven and add the onion. Toss to mix and coat. Return to the oven for a further 10 minutes, or until the carrots are tender and the onions cooked and browning. Sprinkle with a little salt and pepper, if desired.
- Lie the carrot mix on a serving plate. Scatter with pomegranate seeds, goat’s cheese and toasted almonds. Enjoy!
Serve with my Middle Eastern Lamb Fillets.
Notes
- Removing the pomegranate seeds: Make sure you are wearing an apron! Roll the pomegranate on a hard surface to loosen the seeds. Cut the pomegranate in half. Hold one half over a bowl, cut side facing the palm of your hand. Hit the outside of the pomegranate with the handle of a wooden spoon. The seeds will fall into the bowl. You can also squeeze the outside a little to coax the seeds out. Repeat with the other half, then remove any pith that may have escaped with the seeds.
Middle Eastern Lamb Fillets
Cooks in 75 minutesDifficulty: EasyThese tender lamb backstrap fillets are coated in a range of Middle Eastern spices and cooked to perfection
Zesty Hummus
Cooks in 70 minutesA delicious version of the chickpea, tahini and citrussy dip. It only takes minutes to make and is the perfect accompaniment to so many foods.
