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Roasted Carrot Salad from www.healthygreenkitchen.com
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Recipe for Coconut Roasted Carrot Salad


  • *2 lbs carrots
  • *¼ cup sliced almonds
  • *2 cloves garlic minced
  • *2 tablespoons coconut oil
  • *½ cup feta cheese optional
  • *¼ cup dried cherries
  • *¼ unsweetened shredded coconut
  • *2 tablespoons extra virgin olive oil
  • *1.5 tablespoons apple cider vinegar
  • *2 tablespoons honey
  • *handful of fresh mint leaves thinly sliced


  • 1. Preheat the oven to 400 degrees F.
  • 2. Wash, trim and peel carrots (if not organic) and slice them diagonally into coins. Add carrots, along with garlic and almonds, to a large bowl.
  • 3. Melt coconut oil and pour over carrot mixture. Add salt and pepper to taste and toss to combine.
  • 4. Spread carrot mixture onto a baking sheet and bake for about 20 minutes, flipping/stirring a few times during roasting. While carrots are roasting, whisk together the olive oil, honey and apple cider vinegar in a small bowl. Set aside.
  • 5. Once carrots are finished roasting, remove from oven and let cool for 10-15 minutes on the baking sheet. Once cool, add carrot mixture to a large bowl with the feta (if using) and dried cherries. Pour the dressing into the bowl and toss to combine. Garnish with the mint leaves before serving.