How do I roast the carrots for the best flavor?

Roast carrot sticks at 200°C (400°F) for 25–30 minutes, turning halfway until tender and caramelized on the edges for a natural sweetness boost.

Can I substitute the pumpkin seeds?

Yes, toasted walnuts or almonds work well and add a different but pleasant crunch to the dish.

Use mixed salad greens like arugula, baby spinach, or baby kale for a fresh and slightly peppery complement.

The dressing combines olive oil, honey, lemon juice, Dijon mustard, and garlic, offering a harmonious blend of sweet, tangy, and savory notes.

Adding cooked quinoa or lentils can increase protein, and pairing it with grilled chicken or salmon provides additional substance.

A vibrant, flavorful salad featuring sweet roasted carrots, creamy feta, and a zesty dressing—perfect as a light meal or side dish.

This salad quickly became my go-to for light lunches and summer dinners with family and friends

Preheat oven:: Preheat the oven to 200°C (400°F) Line a baking sheet with parchment paper
Prepare vegetables:: Toss the carrot sticks and red onion with 1 tablespoon olive oil a pinch of salt and pepper Spread evenly on the prepared baking sheet
Roast:: Roast for 25 30 minutes turning halfway until the carrots are tender and caramelized at the edges Let cool slightly
Make dressing:: Prepare the dressing by whisking together remaining olive oil honey lemon juice Dijon mustard minced garlic salt and pepper in a small bowl
Combine salad:: In a large salad bowl combine the salad greens roasted carrots and onions half the feta half the pumpkin seeds and most of the chopped herbs Drizzle with the dressing and toss gently to combine
Serve:: Transfer to a serving platter or individual plates Top with the remaining feta pumpkin seeds and herbs Serve immediately

Making this salad is always a joyous family moment especially sharing it on warm evenings

Each serving provides 265 calories with 15 g fat 23 g carbohydrates and 8 g protein

Pairs wonderfully with grilled chicken or salmon for a heartier meal or just enjoy as a light vegetarian option

Store leftovers in an airtight container in the refrigerator for up to 2 days Keep dressing separate until ready to serve

This salad brings together vibrant flavors and textures making it an unforgettable dish every time

→ How do I roast the carrots for the best flavor?: Roast carrot sticks at 200°C (400°F) for 25–30 minutes, turning halfway until tender and caramelized on the edges for a natural sweetness boost.
→ Can I substitute the pumpkin seeds?: Yes, toasted walnuts or almonds work well and add a different but pleasant crunch to the dish.
→ What greens are ideal for this salad?: Use mixed salad greens like arugula, baby spinach, or baby kale for a fresh and slightly peppery complement.
→ How is the dressing balanced in flavor?: The dressing combines olive oil, honey, lemon juice, Dijon mustard, and garlic, offering a harmonious blend of sweet, tangy, and savory notes.
→ Can I make this dish heartier?: Adding cooked quinoa or lentils can increase protein, and pairing it with grilled chicken or salmon provides additional substance.