Roasted Carrot Salad with Dates and Pistachios
Sweet roasted carrots, chewy dates, and crunchy pistachios meet a bright cumin-lemon dressing.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (148 reviews)
INSPIRED BY
An original warm salad with caramelized carrots, chewy dates, crunchy pistachios, and bright lemon.
Story
Casey loves how a tray of carrots can become the centerpiece of a side dish with almost no fuss. Dates bring chewy sweetness, pistachios add crunch, and cumin gives the lemon dressing a warm backbone. The salad is welcoming beside roast chicken but sturdy enough for a light lunch.
By Casey
Ingredients
- 1 pound slim carrots, halved lengthwise
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 small garlic clove, grated
- 1/3 cup chopped pitted dates
- 1/4 cup roasted pistachios, chopped
- 1/4 cup crumbled feta
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 425 F and toss the carrots with 1 tablespoon oil, half the salt, and the pepper on a sheet pan.
- Roast the carrots cut-side down for 18 to 20 minutes, until browned at the edges and tender when pierced.
- Whisk the remaining oil with lemon juice, honey, garlic, cumin, and the remaining salt.
- Let the carrots cool for 5 minutes so the dressing stays bright when it hits the pan.
- Toss the warm carrots with the dressing and dates, coating everything gently.
- Transfer to a platter and scatter over the pistachios, feta, and parsley before serving.
Chef Tips
- Choose carrots of similar size so they roast evenly.
- If your dates are firm, soak them in hot water for 5 minutes and drain well.
- Serve warm, not hot, so the feta keeps its shape.
Cook's Notes
- Roast carrots cut-side down for better browning.
- Dress while warm for better flavor.
- Add pistachios just before serving.