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.
Servings: 4
Equipment
- Baking sheet
- Bowl
Ingredients
- 600 g carrots peeled and cut into batons (or trimmed chantenay carrots)
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- Salt & pepper
For the Honey Orange Dressing
- Zest of 1 orange
- Juice of ½ an orange
- 1 tablespoon honey or maple syrup
To Serve
- 2 tablespoons goat’s cheese
- 2 tablespoons pomegranate seeds
- 1 tablespoon fresh mint chopped
- 1 tablespoon toasted pumpkin seeds
Instructions
- Heat oven to 200°C (400°F).
- Toss the prepared carrots with the olive oil, cumin, salt, and pepper.
- Roast 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.
- Serve warm or at room temperature.