Go Back
Roasted Carrot Salad

Roasted Carrot Salad

Rebecca Coleman
An easy salad to bridge summer and fall.
Prep Time 5 mins
Cook Time 15 mins
Course Salad
Cuisine Canadian
Servings 2


  • 1 cup cooked french lentils you could sub quinoa if desired
  • 12 heirloom carrots, medium-sized
  • 1/4 cup dried cranberries
  • 1/4 cup feta or vegan feta
  • 2 tbsp EVOO
  • 1 tbsp red wine vinegar
  • 2 tbsp pomegranate vinegar
  • fresh herbs such as mint, flat leaf parsley or sorrel


  • Heat oven to 425.
  • Peel the carrots and top and tail them. Slice them lengthwise either into halves or quarters, depending upon how big they are.
  • Place in a large bowl and toss with salt and pepper and 1 tbsp of olive oil.
  • Place on a large sheet pan and roast in the oven, tossing occasionally, until they are caramelized in places, and cooked through.
  • In the bowl you used earlier, place the vinegar and the remaining EVOO and whisk together. Then add the carrots back in and toss.
  • Place the carrots on a large, pretty plate, and sprinkle over the lentils and the cranberries and toss everything well together.
  • Garnish with the crumbled feta, fresh herbs and then drizzle over the pomegranate molasses.
Keyword carrots, roasted, salad, vegetarian