Roast Carrot Salad with Harissa & Feta

This roast carrot salad is colourful and spicy, the perfect winter salad to serve alongside your roast dinner.

In this Roast Carrot Salad, the Harissa paste adds heat and warmth to the carrots and the maple syrup makes them deliciously caramelised while the feta adds a nice saltiness.

What is Harissa and what can I use as a substitute?

Harissa is a fiery Tunisian blend made with chillies, spices, garlic and oil. It is just magic on eggplant!

You should be able to find it in the International food aisle at your supermarket or at a Middle Eastern specialty store. However, if you are unable to find it, try our recipe.

Alternatively, you may substitute with either sambal oelek or sriracha as they both the garlicky heat that is needed here. Then simply add a 
¼ teaspoon each of ground coriander and cumin powder to add the necessary spicy aroma.

Steps to making Roast Carrot Salad

Roast the carrots

• Preheat the oven to 180°C. Line a roasting tray with baking paper.
• Peel your carrots, remove the tops and ends, wash thoroughly and then slice on the diagonal, approximately 1cm thick. Place in your roasting tray. 
• In your tray with the carrots add the Harissa, olive oil, maple syrup and season with salt and pepper. Mix well until the carrots are well coated. Place in the middle section of your oven and roast the carrots until soft and golden (approximately 30-40 minutes), turning halfway through. 

Assemble the salad

• Place all your dressing ingredients in a glass jar and shake until emulsified. 
• Allow your carrots to cool, then place them in a mixing bowl, add your baby spinach, pour the dressing over the salad, season with salt and pepper, then toss until well combined. Taste and adjust seasonings according to your taste.
• Arrange your salad in a salad bowl, scatter the crumbled feta on top to garnish and serve.

Serving ideas

Serve this salad alongside a roasted lamb shoulder or leg, alternatively, you can add some grilled chicken or chickpeas.

A few more carrot salad recipes to try:

Roast Carrot Salad with Harissa & Feta

The Tunisian Harissa paste adds a delightful heat to this salad, just perfect for winter.

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Prep Time: 15 minutes

Cook Time: 30 minutes

(Times are an estimate and will depend on your skill level)

Course: Salad

Cuisine: Tunisian

Keyword: Intermediate

Servings: 4 as a side

Calories: 258kcal

Equipment

• Salad Spinner

Ingredients

For the roasted carrots…

• 500 grams carrots (organic are tastier)
• 1 tbsp Harissa paste
• 3 tbsps maple syrup
• 2 tbsps olive oil
• sea salt & cracked black pepper

For the salad…

• 80 grams baby spinach leaves
• 40 grams feta (crumbled)

For the dressing…

• 2 tbsp olive oil
• 4 tbsp lemon juice
• 1 tsp maple syrup

Metric – Imperial

Instructions

To roast the carrots…

• Preheat the oven to 180°C. Line a roasting tray with baking paper.
• Peel your carrots, remove the tops and ends, wash thoroughly and then slice on the diagonal, approximately 1cm thick. Place in your roasting tray.
• In your tray with the carrots add the Harissa, olive oil, maple syrup and season with salt and pepper. Mix well until the carrots are well coated. Place in the middle section of your oven and roast the carrots until soft and golden (approximately 30-40 minutes), turning halfway through.

To make the salad…

• Place all your dressing ingredients in a glass jar and shake until emulsified.
• Allow your carrots to cool, then place them in a mixing bowl, add your baby spinach, pour the dressing over the salad, season with salt and pepper, then toss until well combined. Taste and adjust seasonings according to your taste.
• Arrange your salad in a salad bowl, scatter the crumbled feta on top to garnish and serve.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Nutrition Facts

Roast Carrot Salad with Harissa & Feta

Amount Per Serving (4 g)

Calories 258 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Cholesterol 9mg3%

Sodium 266mg12%

Potassium 575mg16%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 17g19%

Protein 3g6%

Vitamin A 22826IU457%

Vitamin C 19mg23%

Calcium 127mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The video in this recipe is courtesy of Miranda Valentine of Better in French.