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Spinach carrot salad with roasted vegetables recipe
Emily

Spinach Carrot Salad with Roasted Vegetables

This vibrant and nutrient-dense salad balances earthy roasted carrots with fresh baby spinach and a sharp, tangy lemon herb dressing. Topped with protein-rich pumpkin seeds and savory crumbled feta, this delicious dish works perfectly as a light lunch or a sophisticated side for your dinner table. It is a quick, family-friendly meal that elevates simple vegetables into a professional-level culinary experience.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 5 ounces baby spinach
  • 1 bunch carrots, sliced into medallions
  • 1/3 cup feta cheese, crumbled
  • 1/3 cup raw unsalted pumpkin seeds
  • 1/3 cup + 1 tablespoon avocado oil
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tablespoons fresh parsley, finely chopped
  • Sea salt to taste

Method
 

  1. Preheat your oven to 415 degrees F.
  2. Spread carrot medallions on a baking sheet in a single layer.
  3. Drizzle with 1 tablespoon of avocado oil and season with sea salt.
  4. Toss to coat the carrots evenly.
  5. Roast for 25 to 35 minutes until golden-brown and slightly tender.
  6. Place pumpkin seeds on a baking sheet and toast in the oven for the final 5 minutes of roasting time.
  7. Whisk together the remaining avocado oil, lemon juice, and chopped parsley in a small bowl to create the dressing.
  8. Combine the spinach, roasted carrots, and toasted seeds in a serving bowl.
  9. Drizzle with the dressing and toss gently.
  10. Top with crumbled feta cheese before serving.

Notes

Ensure carrots are cut into uniform sizes for even roasting. The salad can be served warm or at room temperature. Store leftovers in an airtight container for up to 2 days, keeping dressing separate if possible to prevent wilting.