Roasted Carrot Salad

Name: Roasted Carrot Salad
Prep time: 20

4.4

4.4 out of 5 stars (based on 7 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This Roasted Carrot Salad takes roasted carrots to the next level. It’s truly delicious with earthy roasted carrots, crunchy hazelnuts, and sweet golden raisins, plus a bunch of herbs to boot. It doesn’t get much... better than this salad.

5 large carrots, sliced ¼ inch thick at a 45 degree angle
1 small onion, chopped
2 tablespoons fresh thyme, chopped
¼ cup olive oil, divided
¼ cup hazelnuts, chopped
¼ cup golden raisins
4 cups arugula
¼ cup red wine vinegar
1 tablespoon honey
Salt and pepper to taste

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Nutrition Facts

Calories

262 cals

Fat

18 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

13 g

Carbohydrates

25 g

Sugar

16 g

Fiber

5 g

Protein

3 g

Sodium

417 mg

Directions

Preheat oven to 350 degrees.
In a large bowl, toss together carrots, onions, thyme and ¼ cup olive oil. Spread on a baking sheet. Place in oven and roast until carrots are nearly soft, about 20 minutes. Remove the carrots from the oven and sprinkle hazelnuts on top. Return to oven and continue cooking until nuts are toasted and aromatic, about 5 to 10 minutes.
Meanwhile, place the golden raisins in a small sauce pot. Cover with water and bring to a simmer. Cook for 10 minutes until the raisins are plump. Drain the water.
In a large bowl, add the cooked carrots, hazelnuts, raisins and arugula. (see Chef tips)
In a small bowl, whisk together remaining ¼ cup olive oil, red wine vinegar and honey. Season with salt and pepper.
Add the dressing to the carrot mixture and toss together. Season with salt and pepper to taste.

Chef Tips

If you’re on the neutropenic diet, leave out the fresh arugula and instead, quickly sautee spinach beforehand to add to the salad.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society