Large bowl filled with roasted carrot and arugula salad with two wooden salad tongs scooping some out
Print Pin
0 from 0 votes

Roasted Carrot and Arugula Salad with Avocado & Feta

This Roasted Carrot and Arugula Salad with Avocado & Feta will soon become your new favorite salad! It looks fancy, but is super easy and makes a perfect dish for the fall and holiday gatherings.
Course Appetizer, Salad, Side Dish
Keyword Roasted Carrot and Arugula Salad
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 306kcal
Author Kelly

Ingredients

  • 8 large rainbow carrots, peeled and julienned (475 grams)
  • 1 cup red onion, thinly sliced (200 grams)
  • 6 cups packed arugula (200 grams)
  • 1/2 cup crumbled goat feta (2.5 ounces)
  • 1 medium avocado, roughly cubed (150 grams)
  • 1/4 cup pumpkin seeds
  • 1/3 cup cilantro
  • 1/2 cup apple cider vinegar
  • 1/2 tablespoon avocado oil
  • salt and pepper, to taste
  • water

Dressing

  • 3 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • salt and pepper, to taste

Instructions

  • Roast the carrots. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots with avocado oil and salt and pepper and roast for 30 minutes until crispy and lightly browned.
  • While the carrots roast make the pickled onions. In a jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside.
  • Whisk together the ingredients for the dressing in a small bowl and set aside. When the carrots are done, add arugula to a large bowl and pour dressing on top. Mix well to combine. Top with roasted carrots, pickled onions, feta, avocado, pumpkin seeds, and cilantro and lightly toss to combine. Enjoy!

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 29.4g | Protein: 9.2g | Fat: 18.8g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 8.1g | Fiber: 8.8g | Sugar: 14.6g