There’s something almost magical about a Roasted Carrot & Feta Salad with Orange Zest & Pecans. Sweet, caramelized carrots, tangy crumbles of feta, a citrusy burst of orange zest, and the nutty crunch of pecans—it’s the kind of dish that feels both gourmet and comforting. Honestly, the first time I tossed this together, it was one of those “wow, why haven’t I been making this forever?” moments. This salad isn’t just a side dish. It’s the star that sneaks its way into the spotlight. Let’s dive in because this one’s bound to become a family favorite.
Why Roasted Carrot & Feta Salad with Orange Zest & Pecans is Worth Making
The magic of roasted carrots with citrus flavors
Carrots are underrated. Sure, they show up on every veggie tray, but roast them? That’s when they turn into something else entirely. Their natural sugars caramelize, giving you that slightly crisp edge with a soft, buttery center. Add orange zest, and suddenly you’ve got this zingy, sunshine-bright note dancing through every bite.
It’s the kind of flavor combo that feels fresh enough for a spring lunch yet cozy enough for a fall dinner table. And let’s be real—when you serve this at a holiday gathering, everyone’s going to ask for the recipe.
Why feta and pecans elevate the salad
Here’s the thing. Without feta, this salad would still be tasty, but with it? Completely different story. The salty creaminess balances the sweet carrots perfectly. And then pecans come in, bringing texture and that earthy richness you don’t realize you need until it’s there.
It’s not complicated—just a few thoughtful ingredients layered together. But the result? Anything but boring.
Ingredients and Variations for Roasted Carrot & Feta Salad with Orange Zest & Pecans
Core ingredients you’ll need
Here’s the base lineup that makes this salad shine:
| Ingredient | Amount | Notes |
|---|---|---|
| Carrots | 1 lb (450 g) | Peeled, cut into sticks |
| Olive oil | 2 tbsp (30 ml) | For roasting |
| Ground cumin | ½ tsp | Adds warmth |
| Orange zest | From 1 orange | Bright and aromatic |
| Feta cheese | ½ cup (75 g) | Crumbled |
| Pecans | ¼ cup (30 g) | Toasted, roughly chopped |
| Mixed greens or arugula | 2 cups (60 g) | Peppery bite pairs well |
| Salt & black pepper | To taste | Enhances flavors |
For the dressing:
- 2 tbsp olive oil
- 1 tbsp orange juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Pinch of salt and pepper
Best substitutions and creative add-ins
This recipe is versatile, and I’ve played around with a few swaps depending on what’s in the fridge.
- Nuts → Walnuts or almonds work if pecans aren’t on hand.
- Cheese → Goat cheese adds creaminess with a tangy punch.
- Greens → Baby spinach or kale instead of arugula.
- Spices → Try smoked paprika instead of cumin for a deeper flavor.
- Citrus → Lemon zest if you want it sharper, or blood orange for something dramatic.
How to Make Roasted Carrot & Feta Salad with Orange Zest & Pecans
Step-by-step guide to roasting and assembling
- Prep the oven → Heat it to 400°F (200°C).
- Season the carrots → Toss sticks with olive oil, cumin, salt, and pepper. Spread them on a baking sheet.
- Roast → Bake for 25–30 minutes until golden edges appear and the carrots are tender.
- Mix the dressing → Whisk olive oil, orange juice, honey, Dijon, salt, and pepper until smooth.
- Assemble → Lay out greens on a platter. Add roasted carrots, sprinkle with feta, zest the orange right on top, and scatter pecans.
- Finish → Drizzle with dressing and serve warm or at room temperature.
Tips for the dressing and final touches
- Always zest the orange after roasting—the oils stay bright and don’t get bitter.
- Taste the dressing before pouring. Too sharp? Add a drop more honey. Too sweet? A touch of Dijon balances it out.
- Serve immediately if you love the greens crisp. If making ahead, keep carrots, dressing, and greens separate until ready.
Serving, Storage, and FAQs about Roasted Carrot & Feta Salad with Orange Zest & Pecans
Serving ideas and pairing suggestions
This salad plays well with others. Here’s how I love to serve it:
- Alongside roasted chicken or lamb for a hearty dinner.
- As a fresh starter at a holiday table.
- Tucked into a grain bowl with quinoa or farro.
- Paired with a creamy soup for a cozy lunch.
And don’t underestimate it as a standalone dish—it’s hearty enough on its own with the pecans and feta.
Storage tips and common questions answered
- Fridge storage → Store components separately for up to 3 days.
- Reheating carrots → Warm in the oven at 350°F for 5 minutes before adding to greens.
- Dressing → Keeps in a jar for a week—shake before using.
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 20 g |
| Protein | 6 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 380 mg |
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Roast the carrots and prep the dressing up to a day in advance. Assemble just before serving.
What can I use instead of pecans?
Walnuts or even roasted pumpkin seeds (pepitas) make great swaps.
Does this salad work for meal prep?
It does—just keep carrots and dressing in separate containers and combine with greens when ready to eat.
Is this salad served warm or cold?
Either works. Warm carrots over greens create a lovely wilted effect, while chilled carrots make it refreshing.
Conclusion
A Roasted Carrot & Feta Salad with Orange Zest & Pecans is proof that salads don’t have to be boring. With just a few ingredients, you get layers of flavor—sweet, salty, tangy, crunchy—all in one bite. And the best part? It works year-round, whether as a side dish or the main attraction on your table.
If you enjoyed this, you might also love trying my other creative dishes like Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle, Roasted Cranberry Goat Cheese Flatbread.
Now it’s your turn—make it, taste it, and let me know how it went. Snap a picture and share it on Pinterest or drop a comment. I promise, once you try it, this salad will find its way onto your regular rotation.
Print
Roasted Carrot & Feta Salad with Orange Zest & Pecans
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Carrot & Feta Salad with Orange Zest & Pecans is everything you want in a salad—sweet caramelized carrots, tangy feta, bright citrus, and nutty crunch. Tossed with a zesty orange-honey dressing, it’s fresh, colorful, and endlessly versatile. Perfect for holidays, weeknight dinners, or when you just want a salad that doesn’t taste like, well, salad.
Ingredients
For the salad:
- 1 lb (450 g) carrots, peeled and cut into sticks
- 2 tbsp (30 ml) olive oil
- ½ tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Zest of 1 orange
- ½ cup (75 g) crumbled feta cheese
- ¼ cup (30 g) toasted pecans, roughly chopped
- 2 cups (60 g) mixed greens or arugula
For the dressing:
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) fresh orange juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Pinch of salt and pepper
Instructions
Preheat your oven to 400°F (200°C).
Toss carrots with olive oil, cumin, salt, and pepper. Spread evenly on a baking sheet.
Roast for 25–30 minutes, until golden edges form and carrots are tender.
While carrots roast, whisk together the dressing ingredients in a small bowl until smooth.
Arrange greens on a serving plate. Top with roasted carrots, crumbled feta, orange zest, and toasted pecans.
Drizzle with the orange-honey dressing and serve immediately.
Notes
Swap pecans for walnuts, almonds, or even pumpkin seeds.
Goat cheese makes a delicious substitute for feta.
Keep dressing and roasted carrots separate if prepping ahead.
Serve warm for a cozy feel or chilled for a refreshing version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: ~320 kcal
- Sugar: 9g
- Sodium: 380mg
- Fat: 24 g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20 mg