Mediterranean Roasted Carrot Salad with Feta

Mediterranean Roasted Carrot Salad with Feta

Table of Contents

This salad is colorful, sweet, and savory with a hint of spice. Roasted carrots bring natural caramelization, honey adds a touch of glaze, and cumin with smoked paprika give it a Mediterranean warmth. Crumbled feta adds a salty tang, while fresh herbs and lemon juice brighten it all up. It works beautifully as a side dish or light vegetarian main.

Total Time: 30–35 minutes
Servings: 3–4

Ingredients

5–6 medium carrots, peeled and cut into sticks

2 tbsp olive oil

1 tsp honey

1/2 tsp ground cumin

1/2 tsp smoked paprika

Salt & black pepper, to taste

1/3 cup crumbled feta cheese

2 tbsp chopped fresh parsley

1 tbsp toasted pine nuts or walnuts (optional)

Juice of 1/2 lemon (optional)

Instructions

Preheat oven

Set oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the carrots

In a bowl, toss carrot sticks with olive oil, honey, cumin, smoked paprika, salt, and pepper until well coated.

Roast

Spread carrots evenly on the baking sheet.

Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.

Assemble the salad

Transfer roasted carrots to a serving platter.

Sprinkle with crumbled feta, parsley, and toasted nuts (if using).

Finish

Drizzle with lemon juice for brightness, if desired.

Serve warm or at room temperature.

Tips

Cut carrots evenly: This helps them roast at the same rate so none are overcooked or undercooked.

Use high heat: Roasting at 400°F (200°C) ensures the carrots caramelize without becoming mushy.

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Flip halfway: Turning them once helps with even browning.

Add feta after roasting: This keeps the cheese fresh and prevents it from drying out.

Variations

Different spices: Swap cumin and paprika for za’atar, harissa, or curry powder for a twist.

Add greens: Serve the carrots over arugula or spinach to turn this into a more substantial salad.

Try other veggies: Mix in roasted parsnips, sweet potatoes, or beets for variety.

Make it vegan: Leave out the feta or use a dairy-free alternative.

Boost flavor: Drizzle with tahini sauce or a balsamic glaze before serving.

Q&A

Q: Can I make this salad ahead of time?
A: Yes. You can roast the carrots a few hours in advance and store them at room temperature. Add the feta, parsley, and nuts just before serving for the best texture.

Q: Can I serve this salad cold?
A: Definitely. It works warm, at room temperature, or chilled, though the flavors shine most when it’s slightly warm.

Q: What can I use instead of feta?
A: Goat cheese, ricotta salata, or even shaved Parmesan will work well.

Q: Do I need to peel the carrots?
A: Peeling is optional. If your carrots are young and tender, just scrub them well and roast with the skin on.

Nutrition

(per serving, based on 4 servings)

Calories: ~160

Protein: 4g

Fat: 10g

Carbohydrates: 15g

Fiber: 4g

Sugar: 7g

Calcium: 90mg

(Values are approximate and will vary depending on ingredients and brands used.)

Conclusion

This Mediterranean Roasted Carrot Salad with Feta is a vibrant dish that balances sweet, smoky, and tangy flavors. The roasted carrots bring depth, the feta adds a creamy bite, and the herbs and lemon keep everything fresh. It’s simple enough for weeknights yet impressive enough for gatherings, and it pairs beautifully with grilled meats, fish, or other Mediterranean-inspired sides.

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