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Ina Garten Roasted Carrot Salad

Ina Garten Roasted Carrot Salad
Print Recipe
Print Recipe

This roasted carrot salad features tender, caramelized carrots tossed with a flavorful vinaigrette, peppery arugula or greens, crumbled goat cheese, and toasted nuts. Ina’s version balances savory, sweet, and tangy notes perfectly, making it an irresistible, colorful addition to any meal.

Ingredients

Scale

  • 1½ pounds carrots, peeled and cut into sticks

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons honey

  • ¼ cup good olive oil (for dressing)

  • 5 ounces baby arugula or mixed greens

  • ½ cup crumbled goat cheese

  • ¼ cup toasted pistachios or walnuts

  • Optional: fresh herbs like parsley or dill for garnish

Instructions

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

Step 2: Roast the carrots

Toss the carrot sticks with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. Roast for 20–25 minutes, turning once, until tender and caramelized.

Step 3: Prepare the dressing

In a small bowl, whisk together the white wine vinegar, Dijon mustard, honey, and olive oil until emulsified and smooth. Season with a pinch of salt and pepper to taste.

Step 4: Assemble the salad

Place the arugula or mixed greens in a large bowl or on a platter. Top with the warm roasted carrots.

Step 5: Add toppings

Sprinkle crumbled goat cheese and toasted nuts over the salad. Drizzle with the vinaigrette just before serving.

Step 6: Garnish and serve

Optional: Add fresh chopped herbs for a burst of color and flavor. Serve immediately.

Find it online: https://inagartencooks.com/ina-garten-roasted-carrot-salad-recipe/