Roasted Carrot Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A winter salad of roasted carrots with arugula, dried cranberries, almonds, and feta cheese, dressed with a honey-vinaigrette. Light, fresh, and colorful, it works well as a side for holiday meals or potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds carrots (, peeled)
- 1/4 cup extra-virgin olive oil
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- pinch of cracked red pepper flakes
- 2 teaspoons honey
- 2 tablespoons apple cider vinegar
- 1/2 cup toasted sliced almonds
- 1/3 cup dried cranberries
- 4 ounces crumbled feta cheese
- 2 cups baby arugula
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 693mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 186mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.