Sunday, March 22, 2020

Honey Roasted Carrot Salad #OurFamilyTable

Tender mixed spring greens tossed with carrots and almonds that have been roasted in a honey drizzle.  This is a perfect salad to start you Easter celebration.

Honey Roasted Carrot Salad

We are celebrating Fresh Spring Side Dishes with the From Our Dinner Table Group today......

Perfect timing because Easter is fast approaching and I'm sure that we are going to find lot's of recipes that can go on the menu for our celebration.

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Fresh Spring Sides Dishes

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Entertaining for holidays is always so enjoyable for me.  I love planning the menu and decorating the house.  Deciding whether to have a formal sit down dinner or a casual buffet style gathering.  I try to limit my formal dinners to groups of 12 or less. Anything more than that becomes very difficult.  

Easter is normally a formal sit down dinner of just immediate family and perhaps a couple of dear friends.  I don't know what this year will bring with COVID19.  It may be a very small dinner party.

Honey Roasted Carrot Salad pin

Whether you end up with a crowd or just a few, I hope that your Easter is very blessed.  I think I will still make my usual feast and make plates to deliver to those who are home alone and unable to have company or leave their homes due to this virus.  

This salad will be served up as a second course.  How are you celebrating Easter in this new world in which we find ourselves?

#salad, #carrots, #honey, #vegetablesides, #firstcourses, #almonds,
Salads, Vegetables
Yield: 4 servings

Honey Roasted Carrot Salad

Honey Roasted Carrot Salad

Prep time: 10 MCook time: 30 MTotal time: 40 M
Tender mixed spring greens tossed with carrots and almonds that have been roasted in a honey drizzle. This is a perfect salad to start you Easter celebration.


  • 4-5 carrots, sliced into 1" rounds
  • 1 T. + 1 t. olive oil
  • salt and pepper, to taste
  • 2 t. honey
  • 1 t. water
  • 1/4 c. sliced almonds
  • Mixed Spring Greens
  • juice of 1 lemon
  • 1/4 c. olive oil


How to cook Honey Roasted Carrot Salad

  1. Toss the carrots with 1 Tablespoon olive oil.  Season with salt and pepper and place onto a baking sheet in a single layer.  Roast in a preheated 400* oven for about 25 minutes, stirring occasionally.  
  2. Whisk together 1 teaspoon olive oil with the honey, water and a pinch of salt.  Place the almonds in a small bowl and add 1 1/2 t. of the honey mixture.  Toss to coat and place in a single layer on a small baking sheet.   Place in the oven with the carrots, drizzling the remaining honey mixture over the carrots.  Roast for another 5 minutes or so, until the almonds are golden brown and the carrots are fork tender.
  3. Remove from the oven and allow to cool completely.
  4. Whisk together the lemon juice, 1/4 cup olive oil, salt and pepper.  Place the mixed greens into a large bowl and toss with the dressing.  Place onto a  platter and top with the carrots and almonds to serve.


Adapted from a recipe found in Cuisine at Home, Issue #134.
Created using The Recipes Generator


  1. What a great way to use carrots! Can't wait to try this

  2. Why have I never thought to add roasted carrots to my salad before? I also love the pop of color!

  3. I never used honey and lemon on carrots. Sounds so good!

  4. I, too, haven't thought of adding roasted carrots to my salads. Ohhhh the flavor!

  5. We normally do a big meal - but with just our little family of 4, so hopefully we'll be able to maintain that tradition this year in some capacity! Lindsey is way more excited about our annual indoor egg hunt. :) I love the idea of tossing sweetened roasted carrots with fresh greens - it looks delicious!

    1. It really is Rebekah. It looks like it is just going to be the three of us this year. I don't know what I'll end up making.

  6. Add me to the list of people that are slapping my head wondering why I never thought to add roasted carrots to a green salad! Perfect flavor and texture combination.

  7. What an interesting salad! Those carrots sounds yummy.

  8. What a beautiful salad! I love the honey in the dressing!


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