Roasted Carrot and Feta Salad
This roasted carrot and feta salad is full of flavour and texture, with fresh herbs, salty feta, crunchy walnuts, and sweet roasted carrots.
About this salad
I roast the carrots in thick sticks until they are tender and lightly caramelised, tossed in olive oil and ground coriander. Then let’s add some walnuts for crunch and crumbled feta for a salty touch. A light pour of a simple lemon and olive oil dressing goes over top with plenty of fresh coriander. It is the perfect mix of sweet, salty, soft, and crunchy.
Roasting the carrots brings out their natural sweetness and deepens their flavour through caramelisation. It gives a lovely contrast to the salty feta and earthy nuts. Near the end of cooking, I add the walnuts to the tray so they toast without burning.
A few of the key ingredients
You will find the full ingredient amounts in the printable recipe card below.
How to make it
- Cut the carrots into even sized sticks so they cook at the same pace.
- Add them to a roasting pan with olive oil and seasoning.
- Roast until golden and caramelised, then add the walnuts in the last few minutes so they toast without burning.
- Transfer the carrots to a serving dish with the walnuts and coriander.
- Whisk the dressing together, or shake it in a sealed jar, and drizzle it over top.
- Serve the salad warm or cold.
Variations
More salad recipes
Roasted Carrot and Feta Salad
Ingredients
- 650 g carrots
- 1 ½ tablespoons extra-virgin olive oil
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 50 g walnut halves
- 60 g feta crumbled
- 1/3 cup fresh coriander (cilantro) chopped
- Black pepper to taste
Dressing
- 2 tablespoons extra-virgin olive oil
- 3/4 tablespoon fresh lemon juice
- 1/2 teaspoon honey
- Pinch of salt
Instructions
- Preheat your oven to 200°C (400°F).
- If the carrots are long, cut them into halves or thirds crosswise to create shorter sections, about 5-8cm long. For medium-sized carrots, cut each section lengthwise into quarters to make thick sticks. For very fat carrots, cut each half into thirds lengthwise, so you have six thick sticks per section.
- Place the carrots on a baking sheet. Drizzle with olive oil, sprinkle with ground coriander, and season with salt. Toss to coat.
- Roast the carrots for around 18-20 minutes, or until they are tender and a little caramelised. In the last 5 minutes of roasting the carrots, add the chopped walnuts to the baking sheet to toast them lightly.
- Make the dressing – In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt until well combined. Or, pop it all in a little container with a lid and give it a shake.
- Remove the roasted carrots and walnuts from the oven and transfer them to a serving dish. Sprinkle over the feta and the chopped coriander and drizzle with the dressing. Season with black pepper. Serve warm or cold.
