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Overhead shot of a bowl of roasted carrot salad with arugula, feta, avocado, and onions. Two wooden tongs are reaching in to take some.
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4.67 from 6 votes

Roasted Carrot and Arugula Salad with Feta & Avocado

This Roasted Carrot and Arugula Salad with feta and avocado will soon become your new favorite salad! It's loaded with different flavors and textures and looks fancy, but is super easy and is a perfect dish for the fall and holiday gatherings. Or add some protein on top for a complete meal.
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword carrot salad recipe, healthy carrot salad, roasted carrot salad
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 303kcal
Author Kelly

Ingredients

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

Lemon Honey Vinaigrette

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

Instructions

  • Roast the carrots. Preheat the 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 large jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside. This can also be done a few days ahead of time.
  • Make the dressing. Whisk together the lemon juice, red wine vinegar, olive oil, honey, and salt and pepper in a small jar or bowl and set aside.
  • Toast the pumpkin seeds. Heat a small pan over medium-low heat. Add seeds and toast for 2-4 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat, salt, 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, toasted pumpkin seeds, cilantro, and a little bit of salt and pepper (if desired) and lightly toss to combine. Enjoy!

Notes

See the post above for how to prep this salad ahead of time.

Nutrition

Serving: 1/4 of recipe | Calories: 303kcal | Carbohydrates: 28g | Protein: 9.1g | Fat: 19.4g | Saturated Fat: 4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 9.8g | Potassium: 903mg | Fiber: 8g | Sugar: 13.6g | Vitamin A: 21207IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 2.1mg