Roasted Carrot Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted carrots with warm spices tossed with bitter greens, goat cheese, pistachios, and cranberries in a citrus dressing. A substantial salad balancing sweet, tangy, and nutty flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds carrots (peeled, see note 1)
- 3 tablespoons olive oil
- Salt and pepper
- 3 tablespoons light brown sugar (firmly packed)
- 1/4 teaspoon ground cinnamon (optional)
- 5 ounces mixed greens
- 1/2 cup roasted and salted pistachios (shelled and coarsely chopped)
- 1/2 cup dried cranberries (or cherries)
- 1/2 cup crumbled goat cheese (or feta, about 4 ounces)
- 1 tablespoon + 1 teaspoon honey
- 1 teaspoon Dijon-style mustard
- 1 clementine orange (or orange)
- 1 lemon
- 1/4 cup olive oil
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 366mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.