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Perfect — a Roasted Carrot Salad is a delicious, bright dish. Here’s a recipe you can follow (and tweak depending on your taste or what you saw in the video):

🥗 Roasted Carrot Salad Recipe

Ingredients

1 lb (450 g) carrots, peeled and cut into halves or quarters lengthwise

2–3 tbsp olive oil

1 tsp honey or maple syrup (optional, for caramelization)

1 tsp cumin or coriander seeds (toasted and crushed, optional)

Salt and freshly ground black pepper, to taste

For the dressing:

2 tbsp olive oil

1 tbsp lemon juice (or red wine vinegar)

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt & pepper, to taste

For assembling the salad (choose what you like):

A handful of mixed greens (arugula, spinach, or spring mix)

¼ cup crumbled feta or goat cheese

2 tbsp toasted nuts or seeds (pumpkin seeds, almonds, walnuts, or pistachios)

Fresh herbs (parsley, dill, or mint)

Optional: pomegranate seeds or dried cranberries for sweetness

Instructions

Roast the carrots:

Preheat oven to 400°F (200°C).

Toss carrots with olive oil, honey/maple syrup, cumin or coriander (if using), salt, and pepper.

Spread on a baking sheet in a single layer.

Roast for 20–25 minutes, flipping once, until golden and slightly caramelized.

Make the dressing:

Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust.

Assemble the salad:

Place greens on a platter or bowl.

Add warm roasted carrots on top.

Sprinkle with cheese, nuts/seeds, and fresh herbs.

Drizzle with dressing.

Optional: garnish with pomegranate seeds or dried fruit.

Serve:

Can be served warm or at room temperature as a side or light main dish.

This is the recipe that made me fall in love for salads. My mother-in-law made it for us over 5 years ago and is still one of the best salads I ever had. Every bit is special. The crunchy chickpeas, the crispy halumi, the peppery rocket, the honey and lemon dressing, and the toasted pecans. Trust me, you’ll fall in love with it.