HONEY-ROASTED CARROT & WALNUT SALAD
This honey-roasted carrot & walnut salad is a delightful mix of sweet, nutty and savoury flavours, making it a perfect light meal or side dish. The honey-roasted carrots offer a natural caramelised sweetness, while crunchy walnuts add an earthy contrast. Fresh mixed greens create a crisp and refreshing base, balancing out the richness of the ingredients. A drizzle of tangy Dijon dressing ties everything together, adding just the right amount of zest. This salad is packed with fibre, antioxidants and healthy fats, making it a nutritious and satisfying choice. Whether served as an appetiser, a side for roasted meats or a standalone dish for a healthy lunch, this salad is as nourishing as it is delicious. Ideal for autumn gatherings, festive meals or everyday eating, this vibrant dish brings out the best in seasonal ingredients while being incredibly easy to prepare.
RECIPE CATEGORY
Side, Appetiser, Brunch
SERVING SIZE
1 serving
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
Roast, No-Cook
OCCASION/HOLIDAY
Autumn, Picnic, Thanksgiving, Christmas, Dinner Party, Light Lunch, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegetarian, Quick & Easy, High Fibre, Gluten-Free, Low Carb
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients we need to prepare this honey-roasted carrot and walnut salad.
- 50g mixed greens
- 20g honey-roasted carrots
- 5g walnuts, chopped
- 1 tsp Dijon dressing
FULL NUTRITIONAL INFORMATION
- Calories: 190 kcal
- Carbohydrates: 15g
- Protein: 5g
- Fats: 12g
- Saturated Fat:5g
- Fibre: 4g
- Sugar: 9g
- Sodium: 120mg
PREPARATION
- Prepare The Carrots: If making honey-roasted carrots from scratch, preheat the oven to 200°C (400°F). Toss sliced carrots with honey and a drizzle of olive oil, then roast for 20 minutes until tender and caramelised. Allow them to cool.
- Chop The Walnuts: Roughly chop the walnuts into smaller pieces to distribute their crunch throughout the salad.
- Assemble The Salad: Place the mixed greens in a serving bowl. Evenly distribute the honey-roasted carrots over the greens.
- Add The Crunch: Sprinkle the chopped walnuts over the salad to enhance texture and flavour.
- Dress The Salad: Drizzle the Dijon dressing over the top, ensuring a balanced coating.
- Toss And Serve: Gently toss the salad to combine all ingredients while preserving their textures. Serve immediately and enjoy!
PREP TIME
5 minutes
COOKING TIME
20 minutes (if roasting carrots from scratch)
TIPS
Here are some helpful tips for you when making this honey-roasted carrot and walnut salad.
- Roast The Carrots Ahead Of Time: Save prep time by roasting extra carrots and storing them in the fridge for quick use.
- Use Fresh Walnuts: Toasting the walnuts for a few minutes before adding them to the salad enhances their nutty flavour.
- Balance The Dressing: Adjust the Dijon dressing with more or less vinegar to suit your taste preference.
- Chill Before Serving: For an even more refreshing experience, refrigerate the salad for 10 minutes before serving.
- Pairing Suggestion: Serve with grilled chicken, roasted turkey or a warm grain like quinoa for a more substantial meal.
VARIATIONS
- Nut-Free Alternative: Replace walnuts with toasted pumpkin or sunflower seeds for a similar crunch.
- Extra Protein: Add crumbled feta, goat cheese or chickpeas for a protein boost.
- Spicy Kick: Sprinkle with cracked black pepper or red pepper flakes for added heat.
- Citrus Twist: Mix in orange or pomegranate seeds for a bright, tangy contrast.
- Superfood Boost: Toss in flaxseeds or hemp seeds for extra nutrients.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep the dressing separate and mix before serving.
- Dressing Storage: Dijon dressing can be refrigerated in a sealed jar for up to a week. Shake well before using.
- Meal Prep Friendly: Roast the carrots and prepare the dressing ahead of time for quick assembly.
- Avoid Freezing: Freezing is not recommended, as greens and roasted carrots lose their texture when thawed.