Roasted Carrot Salad with sweet carrots, tangy goat cheese, crunchy pistachios, and plump cranberries with the most amazing citrus dressing.
The Best Roasted Carrot Salad!
I’m obsessed with this roasted carrot recipe, so with Easter around the corner, I knew I needed to incorporate them into a salad. And let me tell you, it did not disappoint.
This salad is bursting with flavor—sweet roasted carrots, creamy goat cheese, crunchy pistachios, and juicy cranberries.
Topped with an incredible citrus dressing, it’s reliable for your Easter dinner!
Quick Tip
Try some of these other favorites at your Easter table: Life-Changing No-Knead Dinner Rolls, Au Gratin Potatoes, Roasted Asparagus, or Raspberry Fluff.
Roasted Carrot Salad Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Carrots | Use firm, bright carrots. Smaller carrots tend to be sweeter. |
| Brown sugar | Helps the carrots caramelize. Swap for honey or maple syrup. |
| Goat cheese | Adds creamy tang. Swap for feta or shaved Parmesan. |
| Pistachios | Roasted and salted add the best flavor. Try almonds or pecans instead. |
| Dried cranberries | Add a pop of sweetness. Swap for cherries or golden raisins. |
| Mixed greens | Any spring mix or arugula works great. |
Shortcuts
Honey measuring hack: Spray the measuring cup with nonstick spray first, then add honey. It will pour out easily with no mess!
How To Make Roasted Carrot Salad
- Roast: Toss peeled, sliced carrots with olive oil, brown sugar, cinnamon, salt, and pepper. Spread on a sheet pan and roast until tender and caramelized.
- Cool carrots: Let the carrots come to room temp so they don’t wilt the greens.
- Dressing: Blend citrus juice, zest, honey, mustard, and oil until smooth and emulsified.
- Assemble: Toss greens with some dressing, then add the roasted carrots, pistachios, cranberries, and goat cheese.
- serve while it is hot: Drizzle with more dressing if needed, gently toss, and serve.
Citrus Dressing
This sweet and tangy dressing takes the Roasted Carrot Salad to the next level. Here’s what’s in it:
- Oranges & Lemons: Fresh clementines or navel oranges, plus zest for extra flavor. Use a small grater to zest and a juicer to squeeze.
- Olive Oil: Use good-quality extra virgin olive oil.
- Dijon Mustard: Grey Poupon® for the best flavor.
- Honey: Adds sweetness—add more of less as needed.
Quick Tip
When zesting oranges, use only the outer colored part and avoid the white layer underneath—it tastes bitter and can affect the flavor.
Storage
- Eat roasted carrot salad right away after adding dressing so it doesn’t wilt. It’s best fresh.
- Make ahead: Keep ingredients separate and add dressing when ready to eat.
- Dressing: Make ahead and refrigerate. Let it sit out for 15 minutes, shake well, and use!
Use Leftover Carrots In These Recipes:
Soups And Stews
Carrot And Ginger Soup Recipe
Salads
Moroccan Carrot Salad
Vegetables
Brown Sugar Roasted Carrots
Pork
straightforward Ham Pot Pie
