Roasted Carrot Feta Mint Salad (Printable)

Golden roasted carrots meet crumbly feta and fresh mint in this colorful Mediterranean dish.

# List of ingredients:

→ Vegetables

01 - 1 lb carrots, peeled and cut into 2-inch batons
02 - 1 small red onion, sliced into thin wedges

→ Dairy

03 - 4 oz feta cheese, crumbled

→ Fresh Herbs

04 - 1/2 cup fresh mint leaves, roughly chopped
05 - 1/4 cup fresh flat-leaf parsley, chopped

→ Pantry

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp honey
08 - 1 tbsp lemon juice
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots and red onion with 2 tbsp olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast for 25–30 minutes, turning halfway through, until carrots are golden and tender. Remove from oven and let cool slightly.
04 - In a small bowl, whisk together remaining 1 tbsp olive oil, honey, and lemon juice until well combined.
05 - Arrange roasted carrots and onions on a serving platter. Drizzle with dressing.
06 - Sprinkle with crumbled feta, mint, and parsley. Toss gently to combine flavors.
07 - Serve warm or at room temperature as a side dish or light main course.

# Expert Advice:

01 -
  • The roasted carrots become impossibly sweet while the feta and mint cut through with salt and brightness
  • It is somehow both warm and refreshing at the same time, making it perfect for any season
02 -
  • I once skipped letting the carrots cool slightly and the feta melted into a weird puddle, so give them those few minutes to rest
  • The salad actually tastes better after the dressing has time to soak into the warm vegetables, so do not be afraid to let it sit for 10 minutes before serving
03 -
  • Line your baking sheet with parchment paper for easier cleanup, the honey in the dressing can get sticky
  • If your carrots are especially thick, cut them in half lengthwise before cutting into batons so they cook through faster

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