Ingredients
Scale
- 1 lb. carrots (peeled and sliced on the diagonal, about ¼ inch thick)
- 1 tablespoon olive oil
- 1 teaspoon honey
- kosher salt and pepper (to taste)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 4 cups arugula
- 3 oz. crumbled feta
- 2 tablespoons chopped fresh dill or mint
Instructions
- Preheat the oven to 425 degrees and lightly spray a half sheet pan with avocado oil spray.
- Toss the carrots in a bowl with olive oil, honey, salt, and pepper. Adjust seasoning to taste.
- Spread the seasoned carrots on the pan in a single layer and roast for 16-20 minutes until they are fork-tender.
- While the carrots roast, whisk together olive oil, honey, lemon juice, and apple cider vinegar, season with salt and pepper to taste.
- In a large bowl, combine arugula with feta and herbs. Add the warm roasted carrots (let them cool slightly first) and drizzle with the dressing, tossing everything together before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute other greens if arugula isn’t available.
This salad can be served warm or at room temperature for a versatile option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 9g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg