Roasted Carrot & Feta Salad with Dill-Shallot Dressing by @starinfinitefood

Name: Roasted Carrot & Feta Salad with Dill-Shallot Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 910 g Carrots cut in half lengthwise then into 2 inch pieces; 370 ml Avocado Oil for the carrots, for the dressing; 6 g + 0.5 tsp Salt for the carrots, for the dressing; 1 g Dried Oregano; 2 g Paprika; 2 g Cumin; 30 ml Red Wine Vinegar; 40 g Shallot; 3 g Garlic; 21 g Honey; 30 g Brown Mustard; 23 g + 2 tbsp Fresh Dill for the dressing, for the salad, chopped; 0.5 g Pepper to taste; 60 g Arugula chopped; 80 g Red Onion thinly sliced pieces; 1 Avocado; 30 g Pistachios chopped; 45 g Olives chopped; 50 g Feta Cheese

55 min

4 servings

🥕

910 g

Carrots

🥑

370 ml

Avocado oil

🧂

6 g + 0.5 tsp

Salt

🌿

1 g

Dried oregano

🌶️

2 g

Paprika

🫙

2 g

Cumin

🍇

30 ml

Red wine vinegar

🧅

40 g

Shallot

🧄

3 g

Garlic

🍯

21 g

Honey

🌼

30 g

Brown mustard

🌿

23 g + 2 tbsp

Fresh dill

⚫

0.5 g

Pepper

🥬

60 g

Arugula

🧅

80 g

Red onion

🥑

1

Avocado

🥜

30 g

Pistachios

🫒

45 g

Olives

🧀

50 g

Feta cheese

Preheat
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
Cut
- carrots
Cut the carrots lengthwise, then cut them into 2-inch pieces.
Toss
- carrots
- avocado oil
- dried oregano
Toss the carrots with 1 1/2 tablespoons avocado oil, dried oregano, paprika, ground cumin, and 1/2 teaspoon salt.
Roast
- carrots
Roast the carrots for 30 minutes, then toss them halfway through cooking.
Roast
- carrots
Continue roasting for 5 minutes, until the carrot edges are charred and the centers are tender.
Process
- red wine vinegar
- shallot
- garlic
Process the red wine vinegar, shallot, and garlic for 30 seconds until finely chopped.
Add
- honey
- salt
- brown mustard
Add the honey, 1/2 teaspoon salt, brown mustard, and black pepper, then process for 30 seconds.
Drizzle
- avocado oil
Slowly drizzle in 3/4 cup avocado oil while the processor runs until the dressing is emulsified.
Add
- fresh dill
Add 1/4 cup fresh dill and process for 15 seconds.
Toss
- carrots
- arugula
- red onion
Toss the roasted carrots with the arugula and red onion in a mixing bowl.
Transfer
- avocado
- pistachios
- olives
Transfer the salad to a serving platter and top with avocado, pistachios, olives, feta cheese, and the remaining fresh dill.
Drizzle
Drizzle the salad with dressing to taste and toss gently before serving.

Roasted Carrot & Feta Salad with Dill-Shallot Dressing by @starinfinitefood

55 min

4 servings

🥕

910 g

Carrots

🥑

370 ml

Avocado oil

🧂

6 g + 0.5 tsp

Salt

🌿

1 g

Dried oregano

🌶️

2 g

Paprika

🫙

2 g

Cumin

🍇

30 ml

Red wine vinegar

🧅

40 g

Shallot

🧄

3 g

Garlic

🍯

21 g

Honey

🌼

30 g

Brown mustard

🌿

23 g + 2 tbsp

Fresh dill

⚫

0.5 g

Pepper

🥬

60 g

Arugula

🧅

80 g

Red onion

🥑

1

Avocado

🥜

30 g

Pistachios

🫒

45 g

Olives

🧀

50 g

Feta cheese

Preparation Steps

Step 1/12
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
🍳sheet pan
📜parchment paper
Step 2/12
Cut the carrots lengthwise, then cut them into 2-inch pieces.
🥕carrots
🔪chef's knife
🪵cutting board
Step 3/12
Toss the carrots with 1 1/2 tablespoons avocado oil, dried oregano, paprika, ground cumin, and 1/2 teaspoon salt.
🥕carrots
🥑avocado oil
🌿dried oregano
🌶️paprika
🫙ground cumin
🧂salt
🍳sheet pan
🥄measuring spoons
🥄spatula
Step 4/12
Roast the carrots for 30 minutes, then toss them halfway through cooking.
🥕carrots
🍳sheet pan
🥄spatula
Step 5/12
Continue roasting for 5 minutes, until the carrot edges are charred and the centers are tender.
🥕carrots
🍳sheet pan
Step 6/12
Process the red wine vinegar, shallot, and garlic for 30 seconds until finely chopped.
🍇red wine vinegar
🧅shallot
🧄garlic
Step 7/12
Add the honey, 1/2 teaspoon salt, brown mustard, and black pepper, then process for 30 seconds.
🍯honey
🧂salt
🌼brown mustard
⚫black pepper
🥄measuring spoons
Step 8/12
Slowly drizzle in 3/4 cup avocado oil while the processor runs until the dressing is emulsified.
🥑avocado oil
🥄measuring cups
Step 9/12
Add 1/4 cup fresh dill and process for 15 seconds.
🌿fresh dill
🥄measuring cups
Step 10/12
Toss the roasted carrots with the arugula and red onion in a mixing bowl.
🥕carrots
🥬arugula
🧅red onion
🥣mixing bowl
🥄spatula
Step 11/12
Transfer the salad to a serving platter and top with avocado, pistachios, olives, feta cheese, and the remaining fresh dill.
🥑avocado
🥜pistachios
🫒olives
🧀feta cheese
🌿fresh dill
🍽️serving platter
🥄spatula
Step 12/12
Drizzle the salad with dressing to taste and toss gently before serving.
🍽️serving platter
🥄spatula

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Herbs and spices, Condiments, Sweeteners, Nuts and seeds, Dairy

Ingredients

Carrots, Avocado oil, Salt, Dried oregano, Paprika, Cumin, Red wine vinegar, Shallot, Garlic, Honey, Brown mustard, Fresh dill, Pepper, Arugula, Red onion, Avocado, Pistachios, Olives, Feta cheese

Notes

Carrots (cut in half lengthwise then into 2 inch pieces), Avocado oil (for the carrots, for the dressing), Salt (for the carrots, for the dressing), Fresh dill (for the dressing, for the salad, chopped), Pepper (to taste), Arugula (chopped), Red onion (thinly sliced pieces), Pistachios (chopped), Olives (chopped)

Allergens

Sulfites, Mustard, Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Mediterranean, Pescatarian

Calories

510 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 28g, Fat: 42g, Fiber: 8g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 760mg, Calcium: 180mg, Iron: 2.4mg, Sodium: 710mg

Vitamins

Vitamin A: 1520µg RAE, Vitamin K: 105µg, Vitamin C: 19mg, Folate: 96µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

sheet pan, parchment paper, chef's knife, cutting board, measuring spoons, measuring cups, mixing bowl, spatula, serving platter

Appliances

Oven, Food processor

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Summer, Potluck, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Jammy, Crisp, Tender

Flavors

Sweet, Tangy, Salty, Herby, Earthy, Smoky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours because of feta and avocado), fridge : 3 days (Store salad and dressing separately in airtight containers,Add avocado, pistachios, and dressing just before serving), freezer : (Not recommended for the assembled salad,Freeze roasted carrots only for up to 2 months if needed)

910 g

Carrots

370 ml

Avocado oil

6 g + 0.5 tsp

Salt

1 g

Dried oregano

2 g

Paprika

2 g

Cumin

30 ml

Red wine vinegar

40 g

Shallot

3 g

Garlic

21 g

Honey

30 g

Brown mustard

23 g + 2 tbsp

Fresh dill

0.5 g

Pepper

60 g

Arugula

80 g

Red onion

1

Avocado

30 g

Pistachios

45 g

Olives

50 g

Feta cheese

910 g

Carrots

370 ml

Avocado oil

6 g + 0.5 tsp

Salt

1 g

Dried oregano

2 g

Paprika

2 g

Cumin

30 ml

Red wine vinegar

40 g

Shallot

3 g

Garlic

21 g

Honey

30 g

Brown mustard

23 g + 2 tbsp

Fresh dill

0.5 g

Pepper

60 g

Arugula

80 g

Red onion

1

Avocado

30 g

Pistachios

45 g

Olives

50 g

Feta cheese

Preparation Steps

Step 1/12

Step 2/12

Step 3/12