Roasted Carrot Salad with Honey Mustard Vinaigrette

Roasted Rainbow carrots tossed with mixed greens, cranberries, pistachios and honey mustard vinaigrette
5 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:19 g
Protein:5 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Line two large baking pans or cookie sheets with tinfoil (spray or brush lightly with oil) or nonstick pads. In a large mixing bowl, toss together the carrots and oil, then add the salt and toss to combine.
  2. Divide between the two prepared baking sheets and spread into an even, well-spaced layer.
  3. Bake both pans for 55-60 minutes until carrots are soft and browned around the edges.
  4. Allow them to cool completely.
  5. Assemble the salad by tossing together the greens and cranberries. Sprinkle the goat cheese over the top, then the pistachios, followed by the carrots.
  6. Arrange the mandarin orange slices around the perimeter of the serving platter.
  7. Make the dressing by whisking together the mustard, honey, oil, water, garlic powder, salt and pepper until smooth. Taste and adjust honey and spices to your preference.
  8. Dress the salad immediately before serving or eating.


Feel free to swap in other root vegetables like beets or parsnips for some or all of the carrots. You can make the carrots ahead and store them in an airtight container for up to three days. Do not dress the salad until you're ready to serve. You can make the dressing ahead of time and store in an airtight container in the refrigerator for up to 3 weeks. Make this salad dairy-free by omitting the goat cheese.

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