Large bowl filled with roasted carrot and arugula salad with two wooden salad tongs scooping some out
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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


  • 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


  • 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


  • 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!


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