A colorful mix of roasted carrots, creamy feta, fresh greens, and a zesty honey-lemon dressing.
# What You’ll Need:
→ Vegetables
01 - 28 oz carrots, peeled and cut into sticks
02 - 1 small red onion, thinly sliced
03 - 3.5 oz mixed salad greens (e.g., arugula, spinach, baby kale)
→ Dairy
04 - 4.2 oz feta cheese, crumbled
→ Nuts & Seeds
05 - 1.4 oz toasted pumpkin seeds (pepitas)
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp honey
08 - 2 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 garlic clove, finely minced
11 - Salt and freshly ground black pepper, to taste
→ Herbs
12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp fresh mint, chopped (optional)
# How to Make It:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss carrot sticks and red onion with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until carrots are tender and edges are caramelized. Remove from oven and let cool slightly.
04 - Whisk remaining olive oil, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper together in a small bowl until emulsified.
05 - In a large bowl, combine salad greens, roasted carrots and onions, half of the feta and pumpkin seeds, and most of the herbs. Drizzle with dressing and toss gently to combine.
06 - Transfer salad to serving platter or individual plates. Garnish with remaining feta, pumpkin seeds, and herbs. Serve promptly.
