Last Updated on 28 March, 2026 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 warm 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
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 20 grams almonds - flaked, 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 - I use marinated
Instructions
- Heat the oven to 200°C | 180°C 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 Middle Eastern Lamb Fillets.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
I made it for the first time tonight along with the lamb backstrap. It was a big hit with my guests. Love the combination of flavours. I will definitely make thos again. Thank you.
Fantastic, so glad you and your guests liked it Anna!
Have made this dish a few times now and great each time.