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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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