Roasted carrot, spinach and feta salad

Colourful and crunchy, liven up your lunch with this sweet roasted carrot salad recipe from Great British Carrots
Roasted carrot, spinach and feta salad
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 450 g carrots, peeled and cut into chunks
  • 1 red onion, cut into wedges
  • 1 red pepper, deseeded and cut into wedges
  • 60 ml olive oil
  • 2 whole cloves of garlic
  • 1 tsp cumin seeds
  • 3 tbsp pumpkin seeds
  • Juice of half a lemons
  • 1 tsp runny honey
  • 1 bag of baby spinach leaves
  • 100 g feta cheese, crumbled
  • 2 tbsp chopped leaves of mint


1. Preheat the oven to 220C/fan 200/gas mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.

2. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.

3. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.

Recipe from Great British Carrots

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