Roasted Carrot Salad

roasted-carrot-salad Travis Rathbone


  • 1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons grainy mustard
  • 1 teaspoon honey
  • 1/4 cup finely chopped pitted dates (1 1/2 oz.)
  • 1/4 cup shaved pecorino or Parmesan


1. Place a rack in center of oven; preheat to 450°F. In a medium bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Arrange in a flat layer on a large baking sheet. Roast, stirring occasionally, until golden brown in spots and tender, about 20 minutes.

2. Rub kale with remaining 1/2 tsp. salt and 1 Tbsp. lemon juice until softened. Divide among 4 plates. Whisk together mustard, honey and remaining 1/4 tsp. pepper and 2 Tbsp. lemon juice. Slowly whisk in remaining 2 Tbsp. oil.

3. Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired, and serve.

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  • Yield: Serves: 4

Nutritional Information

Calories per serving: 271
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 4mg
Fiber per serving: 8g
Protein per serving: 6g
Carbohydrate per serving: 37g
Sodium per serving: 1,008mg
Iron per serving: 2mg
Calcium per serving: 211mg

Good to Know

If your dates are still hard, soak them in hot water for a few minutes to soften, then thoroughly pat dry before chopping them for the salad.

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