Roasted Carrot Salad with Honey Cider Dressing

Name: Roasted Carrot Salad with Honey Cider Dressing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1 teaspoon butter; ½ cup pecan halves; 1 teaspoon finely chopped fresh rosemary; ¼ teaspoon kosher salt; 1 pound carrots; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; Honey Cider Poppy Seed Dressing; 4 ounces salad greens; ½ medium red onion; ¼ cup pomegranate arils or seeds; ¼ cup crumbled goat cheese

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Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
6
Calories
178 kcal
Course
Side Dish, Main Course, Salad
Cuisine
American

Roasted Carrot Salad with Honey Cider Dressing

Brielle Kelley

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This delicious Roasted Carrot Salad with Honey Cider Dressing is a perfect (and gorgeous) side for just about any entree. It also makes a fabulous vegetarian meal on its own!

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Ingredients

Servings

For the rosemary pecans:

1 teaspoon butter
½ cup pecan halves
1 teaspoon finely chopped fresh rosemary
¼ teaspoon kosher salt

For the roasted carrots:

1 pound carrots if using baby carrots, halve them on an angle, lengthwise. If using whole carrots, peel them then slice on a long angle.
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

For the dressing:

Honey Cider Poppy Seed Dressing

For the salad:

4 ounces salad greens
½ medium red onion thinly sliced
¼ cup pomegranate arils or seeds
¼ cup crumbled goat cheese

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Instructions

For the pecans: Preheat the oven to 325˚F.

Combine the pecans, butter, rosemary and salt on a medium size baking pan and place in the oven for one minute until the butter is melted. Stir well to coat the pecans with the butter mixture. Bake for 10 minutes, stirring once half way through. Remove from the oven and allow to cool on the pan.

For the roasted carrots:

Increase the oven temperature to 425˚F. Line a sheet pan with foil for easy cleanup.
Combine carrots, olive oil, salt and pepper on the prepared pan and stir to coat the carrots with the oil. Roast for 15-20 minutes, just until carrots are tender. Stir half way through to redistribute the carrots. Allow to cool a bit before topping the salad.

For the salad:

Arrange greens on a large serving platter. Top with the warm carrots, sliced red onion and pomegranate arils. Drizzle lightly with the dressing then finish the salad with the rosemary pecans and crumbled goat cheese. Pass extra dressing at the table.

Notes

See Café Tips above in the post for more detailed instructions and tips on how to prep this salad in advance.
The nutritional information for this salad does not include the Honey Cider Dressing. See that post for its nutritional infomation.

Nutrition Information

Show Details

Calories 178kcal (9%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 583mg (24%) Potassium 341mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 12963IU (259%) Vitamin C 10mg (11%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 178 kcal

% Daily Value*

Calories	178kcal	9%
Carbohydrates	11g	4%
Protein	4g	8%
Fat	14g	22%
Saturated Fat	3g	15%
Cholesterol	6mg	2%
Sodium	583mg	24%
Potassium	341mg	7%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	12963IU	259%
Vitamin C	10mg	11%
Calcium	49mg	5%
Iron	1mg	6%