Roasted Carrot Salad with Honey Orange Dressing

This Roasted Carrot Salad is made with tender carrots, a simple honey orange dressing, goat's cheese, pomegranate seeds, mint, and pumpkin seeds. A zesty, fresh and colourful side dish.

This roasted carrot salad with honey orange dressing is easy, comforting and bright!

The roasted carrots soften and slightly caramelise, the citrus dressing wakes everything up, and the toppings add contrast that keeps every bite interesting.

The flavour is naturally sweet because carrots roast so well. The cumin brings a subtle gentle savoury note that supports the sweetness without overwhelming it, but you can swap it for a pinch of cinnamon for a different flavour.

The honey orange dressing is a small detail that makes a big difference. I whisk it together while the carrots roast, and the warmth of the vegetables helps them absorb the dressing quickly.

Goat's cheese works beautifully here because it adds creaminess and balance, but we also love using blue cheese or feta.

The pomegranate seeds and pumpkin seeds add a crisp freshness that makes the salad feel more substantial.

I make it for family dinners when I want something simple but colourful, and it always works for holiday meals too.

For a vegetable packed meal, serve it alongside Vegetable Galette, Slow Cooker Ratatouille or Green Pasta.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Serving Suggestions
• Variations
• Storage
• Recipe Tips
• More Winter Salads
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Why You'll Love This Recipe

• Roasted carrots gain a caramelised sweetness that pairs well with simple citrus dressing.
• The honey orange dressing uses just two ingredients and takes less than a minute to whisk together.
• The toppings add layers of crunch and creaminess without extra effort.
• This salad works for weeknight dinners, dinner parties, and holiday meals.
• It can be served warm or at room temperature.
• This roasted carrot salad fits vegetarian and gluten free diets without special substitutions. If you want it vegan, leave out the cheese and swap the honey to maple syrup.

Ingredients

• Carrots. Roasting brings out their natural sweetness and gives the salad its foundation. You can use regular carrots cut into batons or use chantenay carrots, like I have.
• Olive oil. A neutral fruity olive oil coats the carrots and helps them brown evenly. Any light tasting olive oil will work.
• Ground cumin. Adds a warm savoury note that complements both the carrots and the citrus dressing. You can use coriander or smoked paprika instead.
• Salt. Enhances the natural flavour of the carrots and balances the sweetness of the dressing.
• Pepper. Adds gentle heat and helps round out the seasoning.
• Orange zest. Provides a fragrant citrus flavour without adding more liquid. Lemon zest works as a substitute.
• Orange juice. Gives the dressing its bright acidity. Freshly squeezed juice tastes best, but bottled juice can be used.
• Honey. Adds sweetness and helps the dressing cling to the carrots. Maple syrup works as a vegan option.
• Goat's cheese. A soft and tangy cheese that balances the sweetness of the roasted carrots. Feta can be used instead for a saltier flavour.
• Pomegranate seeds. Provide a juicy burst of freshness and colour. Dried cranberries work when pomegranates are not in season.
• Fresh mint. Adds an aromatic herbal finish that supports the citrus notes in the dressing. Parsley or dill can replace it.
• Pumpkin seeds. Add crunch and nuttiness. Sunflower seeds or chopped pistachios are good alternatives.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Toss the prepared carrots with the olive oil, cumin, salt, and pepper.

Spread them onto a baking sheet.

Roast at 200°C/400°F for 30-40 minutes, turning once, or until soft and beginning to turn brown at the edges.

Meanwhile, whisk the orange zest, orange juice and honey together.

While the carrots are still hot, toss them in the orange dressing so they absorb the flavour.

Transfer to a serving dish.

Scatter the goat's cheese, pomegranate seeds, mint and pumpkin seeds over the top.

Serving Suggestions

• Serve as a warm side dish.
• Serve with flatbreads and hummus for a simple lunch. Try these 15 minute Naan Bread.
• Plate alongside grilled halloumi or Halloumi Souvlaki.
• Add to a mezze style spread.
• Serve next to a lentil pilaf.
• Pair with roasted potatoes for a simple vegetarian meal.
• Add to a holiday buffet table.
• Serve with a dollop of natural yoghurt.

Variations

• Add cooked quinoa for a heartier salad.
• Swap goat's cheese for feta.
• Replace mint with parsley, dill, or coriander.
• Add roasted chickpeas for extra protein.
• Mix in baby spinach or rocket for a leafy base.

Storage

This salad stores for up to three days in the fridge. Keep the roasted carrots and dressing separate if you want the best texture when serving later. Once dressed, the carrots will soften slightly but still taste flavourful. The toppings keep best when added just before serving, especially the mint and pumpkin seeds.

Freezing is not recommended because roasted carrots lose their texture after thawing.

If you want to prepare ahead, roast the carrots earlier in the day and dress them just before serving.

More Winter Salads

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