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Home » Salad Index

Roast Carrot Salad with Harissa & Feta

Made by Anastasia Papapetros - Serves 4 Filed Under: Salad Index, Vegetarian, Winter Salads

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This roast carrot salad is colourful, spicy and completely addictive, the perfect winter salad to serve alongside your roast dinner or at your next barbecue.

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ROAST CARROT SALAD ON A WHITE PLATTER SURROUNDED ON ONE SIDE WITH BABY CARROTS

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. 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 Harissa recipe.

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

Serving ideas

Serve this salad alongside a roasted lamb shoulder or leg, a pork belly roast or grilled meats and poultry. Sensational to serve alongside Greek-style beef stew.

Alternatively, you can add some grilled chicken or chickpeas and transform it into a meal.

You Will Need

LABELLED INGREDIENTS NEEDED TO MAKE ROAST CARROT SALD

How to Make It

STEP 1 - Roast the carrots.

  • Preheat the oven to 180°C. Line a roasting tray with baking paper.
  • Trim your carrots, then scrub well in a colander under cold running water to remove any dirt. Place in your roasting tray. 
  • In your tray with the carrots, add the Harissa, olive oil, and 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 minutes), turning them halfway through. 
HANDS SCRUBBING BABY CARROTS IN A COLANDER UNDER RUNNING WATER
WASH & SCRUB CARROTS
HANDS LINING BABY CARROTS UP ON A WOODEN BOARD TO BE TRIMMED WITH A KNIFE
LINE CARROTS UP & TRIM ENDS
TRIMMED BABY CARROTS ON A LINED BAKING TRAY WITH SPICES AND OIL
ADD TO TRAY WITH HARISSA, OIL & MAPLE
ROASTED HARISSA CARROTS ON A ROASTING TRAY
ROAST CARROTS UNTIL GOLDEN & SOFT

STEP 2 - Prepare the remaining ingredients.

  • Wash your baby spinach and discard any wilted or damaged leaves; either pat the leaves dry or spin dry with a salad spinner to remove excess water.
  • Place all your dressing ingredients in a glass jar and shake until emulsified. 
Baby spinach leaves in a colander being washed in a kitchen sink.
WASH BABY SPINACH
Baby spinach leaves being dried in a salad spinner.
EITHER PAT OR SPIN SPINACH DRY
DRESSING INGREDIENTS IN A GLASS JAR
ADD DRESSING INGREDIENTS TO JAR
SHAKEN DRESSING INGREDIENTS IN A GLASS JAR
SHAKE DRESSING WELL TO COMBINE

STEP 3 - Assemble our roast carrot salad.

  • Arrange the dry spinach leaves on a salad platter, top it with the roasted, pour over the dressing, then add the crumbled feta. Serve & Enjoy!
SPINACH ARRANGED ON WHITE PLATTER
ARRANGE SPINACH ON PLATTER
TOPPING SPINACH WITH ROASTED CARROTS AND FETA ON A WHITE PLATTER
TOP WITH ROASTED CARROTS & FETA

Can I make it ahead?

This salad can easily be prepared the day before, just keep all the components separate and assemble them just before serving.

What about the leftovers?

While the spinach leaves may have wilted slightly, this salad can still be enjoyed the following day.

You can add some cooked chickpeas or some quinoa to bulk it up and make another meal out of it.

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Recipe Card

ROAST CARROT SALAD ON A WHITE PLATTER SURROUNDED ON ONE SIDE WITH BABY CARROTS

Roast Carrot Salad with Harissa & Feta

This roast carrot salad is colourful, spicy and completely addictive, the perfect winter salad to serve alongside your roast dinner or at a barbecue.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Tunisian
Keyword: Intermediate, vegetarian
Servings: 4 as a side
Calories: 313kcal
Author: Anastasia Papapetros
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Equipment
  • Salad Spinner
Ingredients
For the roasted carrots
  • 500 grams baby/Dutch carrots (2 bunches approx. 18 oz)
  • 1 tablespoon Harissa paste
  • 4 tbsps olive oil
  • 3 tbsps maple syrup (or honey)
  • Sea salt and cracked black pepper
For the salad
  • 80 grams baby spinach leaves
  • 40 grams feta (crumbled)
For the dressing
  • 2 tablespoon olive oil
  • 4 tablespoon lemon juice
  • 1 teaspoon maple syrup
Metric - Imperial
Instructions
  • Preheat the oven to 180°C/360°C. Line a roasting tray with baking paper.
  • Trim your carrots then scrub well in a colander under cold running water to remove any dirt. 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 minutes), turning them halfway through.
  • Wash your baby spinach and discard any wilted or damaged leaves, either pat the leaves dry or spin dry with a salad spinner to remove excess water.
  • Place all your dressing ingredients in a glass jar and shake until emulsified.
  • Arrange the dry spinach leaves on a salad platter, top it with the roasted, pour over the dressing then add the crumbled feta. Serve & Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Serving: 4g | Calories: 313kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 277mg | Potassium: 471mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19181IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!



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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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