A regular here salads like this.

Colorful, texture rich, and filled with goodies. Kind of like the bottom of a salad bowl where the toppings have collected in the last of the dressing. It’s the go-to part of any salad honestly. In this fireside fall salad, honey roasted carrots are tossed with pickled red onions, chopped pistachios, pomegranate arils, crumbed feta cheese and fresh herbs before being tossed in a pomegranate pistachio vinaigrette. The end result is a warm-ish earthy salad that’s a little sweet, a little tangy and herby. Its magic.

Reliable as a side or add leftover roasted chicken or protein of your choice and make it a main dish.

To cook this Honey Roasted Carrot Salad Gather:

for the dressing:

pomegranate molasses – Lends tart, sour, and fruity flavor with a deep, rich background of sweetness.
dijon mustard – Adds flavor and helps emulsify the dressing.
garlic paste – Lends distinct punchy flavor.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – For distinct bite and flavor.
lemon juice – Adds bright and acidic citrus flavor.
pistachio oil – Or substitute with olive oil.

for the salad:

carrots – Use carrots some one similar in size to ensure even roasting.
avocado oil – Or an oil safe for high temperature cooking.
garlic paste – Adds distinct punchy flavor.
honey – Lends sweetness and adds sticky texture to the carrots when roasted.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – For distinct bite and flavor.
pickled red onion – Adds tangy, slightly sweet onion flavor.
feta cheese – Or substitute with crumbled goat cheese.
pistachios – Adds crunch and a mild earthy flavor.
pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
mint – Mint brings a bright, bold flavor.
parsley – Adds a pop of color and herbaceous flavor.
chives – Adds mild fresh onion flavor.

Make The Carrots:

Preheat your oven to 375°F (or 190°C).

Peel and roll cut 2 pounds carrots and add to a baking dish. Drizzle with 2 tablespoon olive oil or avocado oil, 2 tablespoons honey, 1 tablespoon garlic paste (or grated fresh), 3/4 teaspoon kosher salt and lots of freshly ground black pepper – about 1/2 teaspoon.

WHAT IS A ROLL CUT?

A roll cut or oblique cut, is a technique where you cut food (typically done with long vegetables like: carrots, parsnips and zucchini) in way in which it gives the food two angled sides. This method promotes even cooking/roasting and visual appeal when served!

Toss well to coat and roast on the middle rack of your preheated oven for 35 to 45 minutes or until the carrots are fork tender. Toss half way through roasting.

For caramelized edges, remove the pan and preheat your ovens broiler on high. Use oven mitts to move the oven rack simply below the heating element. Broil the carrots 2 to 3 minutes – watch carefully to avoid burning. Remove and let cool.

Make The Dressing:

In a bowl or liquid measuring cup measure and add 1 tablespoon pomegranate molasses, 1 teaspoon dijon mustard, 1 teaspoon garlic paste (or grated fresh), juice from a small to medium lemon – about 2 tablespoons, 3 tablespoons pistachio oil (or use olive oil), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Whisk well to combine and set off to the side.

Build The Salad:

Once the carrots are cool slightly, transfer to a large mixing bowl. Add in 1/2 cup of feta cheese, 2 ounces pickled red onions, 1/3 cup chopped pistachios, 1/3 cup pomegranate arils, and 1½ tablespoons chopped fresh parsley, mint and chives.

Toss to combine.

Quickly whisk the dressing again before pouring it over top of the salad.

Tossing once more.

Transfer to a serving dish and sprinkle with chopped fresh herbs and a little freshly ground black pepper.

So pretty and so so flavor-packed. Worth keeping salads like this and I hope you do too!