Vibrant Pomegranate & Roasted Carrot Salad – A Sweet and Savory Delight

This Pomegranate & Roasted Carrot Salad is a celebration of colors, textures, and bold flavors! Inspired by Middle Eastern cuisine, this dish combines earthy roasted carrots with juicy pomegranate seeds, creamy feta, and a zesty lemon-honey dressing. Perfect for holiday gatherings, potlucks, or a refreshing weeknight side, this salad is as nutritious as it is beautiful. The contrast of sweet, tangy, and savory elements makes it irresistible.

Roasting the carrots caramelizes their natural sugars, while the pomegranate adds a burst of freshness. Topped with crunchy nuts and fresh herbs, this salad is a feast for the senses. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and sure to impress!

Why This Recipe Works

1. Simple, Vibrant Ingredients: This salad uses easy-to-find ingredients that pack a punch. Roasted carrots, pomegranate arils, and feta cheese create a perfect balance of sweet, salty, and tangy flavors.

2. Customizable & Versatile: Swap out nuts, cheese, or greens based on preference. Add quinoa or chickpeas to make it a hearty main dish.

3. Meal-Prep Friendly: Roast the carrots ahead and assemble just before serving. The dressing can be made days in advance for quick assembly.

What’s In Pomegranate & Roasted Carrot Salad?

• Carrots: Roasted until tender and slightly caramelized for natural sweetness.
• Pomegranate Seeds: Add a juicy, tart crunch and vibrant color.
• Feta Cheese: Creamy and salty, balancing the sweetness.
• Mixed Greens: A base of baby spinach or arugula adds freshness.
• Walnuts or Pistachios: For a satisfying crunch.
• Lemon-Honey Dressing: A bright, tangy-sweet glaze that ties everything together.
• Fresh Herbs: Mint or parsley for a refreshing finish.

How To Make Pomegranate & Roasted Carrot Salad

This salad comes together in three easy steps: roasting the carrots, whisking the dressing, and assembling. Here’s how:

Step 1: Roast the Carrots

1. Preheat oven to 400°F (200°C).
2. Toss peeled and sliced carrots with olive oil, salt, and cumin on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway, until tender and slightly charred.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together lemon juice, honey, olive oil, Dijon mustard, salt, and pepper.

Step 3: Assemble the Salad

1. Arrange mixed greens on a platter. Top with roasted carrots, pomegranate seeds, crumbled feta, and nuts.
2. Drizzle with dressing and garnish with fresh herbs. Toss gently before serving.

Sides for Pomegranate & Roasted Carrot Salad

• Grilled Chicken or Salmon: Adds protein for a complete meal.
• Warm Pita Bread: Perfect for scooping up leftovers.
• Couscous or Quinoa: Turns the salad into a grain bowl.
• Hummus & Olives: A Mediterranean-inspired pairing.

Recipe FAQ’s

Can I Use Pre-Cut Carrots?

Yes! Save time with pre-cut baby carrots or carrot sticks. Adjust roasting time as needed.

How Do I Store Leftovers?

Store components separately for up to 3 days. Dress just before serving to prevent sogginess.

Can I Make It Vegan?

Absolutely! Skip the feta or use dairy-free cheese, and replace honey with maple syrup.

Other Recipes To Try

• Beetroot & Orange Salad: A citrusy, earthy combo with goat cheese.
• Persian Cucumber & Walnut Salad: Creamy yogurt dressing with fresh dill.
• Roasted Fig & Halloumi Salad: Sweet figs with salty grilled cheese.
• Mango & Avocado Quinoa Salad: Tropical flavors with a lime dressing.
• Watermelon & Feta Salad with Balsamic Glaze: A surprising sweet-savory duo.

Easy Pomegranate & Roasted Carrot Salad

A stunning salad with roasted carrots, pomegranate seeds, feta, and a zesty lemon-honey dressing. Sweet, savory, and crunchy—this dish is a crowd-pleaser!

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 220kcal

Ingredients

For the Salad:

• 6 medium carrots peeled and sliced diagonally
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp salt
• 4 cups mixed greens spinach/arugula
• ½ cup pomegranate seeds
• ⅓ cup crumbled feta cheese
• ¼ cup walnuts or pistachios toasted
• 2 tbsp fresh mint or parsley chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• ½ tsp Dijon mustard
• Salt and pepper to taste

Instructions

• Roast Carrots: Toss carrots with olive oil, cumin, and salt. Roast at 400°F (200°C) for 20-25 mins until tender. Let cool slightly.
• Make Dressing: Whisk all dressing ingredients in a small bowl.
• Assemble: Layer greens, carrots, pomegranate, feta, and nuts on a platter. Drizzle with dressing and garnish with herbs.

Notes

• Shortcut: Use store-bought roasted carrots or pre-packaged pomegranate seeds.
• Add Protein: Top with grilled chicken, chickpeas, or halloumi.
• Make Ahead: Roast carrots and prepare dressing 1-2 days in advance.
• Nut-Free: Substitute seeds (sunflower or pumpkin) for nuts.
• Extra Flavor: Add a pinch of cinnamon or sumac to the carrots before roasting.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Sodium: 380mg | Fiber: 4g | Sugar: 10g

Enjoy this vibrant salad as a side or main dish! Share your creations with #PomegranateCarrotSalad.