Roasted Carrot Salad with Dates and Feta

This Roasted Carrot Salad with Dates and Feta is a case of necessity being the mother of all inventions. I always have carrots on hand. A recipe to balance all my onion ring eating was needed. I decided this to throw in some dates while the carrots were roasting. And then scrounging around my refrigerator I found some Feta Cheese and magic happened. The result is a sweet and salty creature.

I call this a salad since I did throw in a dressing. A very light drizzle of lime juice and a small hint of soy sauce. No oil here. The carrots are drizzled with a good dose of olive oil and that is plenty for this purpose. I happened to have dill on hand. So that is what I used to finish the salad and the flavors are spot on.

As for the roasted dated. They softened, turned almost candy like. Just a small amount did the trick. And just like that I had something for dinner. Especially since we have been eating these onion ring pakoras by the boatful. I have a hunch that this will work with other dried fruit such as prunes or figs. But let us save that for a different day.

So this is a warm salad. This salad is a perfect meal by itself It does have most of the food groups. However, if you want to add on you might consider something light like a simple everyday salmon. 

Well salmon is such a go to in my house that I think of it as an option whenever I am out of ideas. The carrots are soft with just a little bit of char. About 20 minutes in the oven or an air fryer is enough for this.  And just like that it looks like spring might be on its way.

PrintRoasted Carrot Salad with Dates and Feta

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4

A simple and easy to put together warm salad that is a great meal by itself.

Ingredients

6 medium to large carrots
2 tablespoons Extra Virgin Olive Oil
1 tablespoon minced ginger
8 to 10 dates diced
1 fresh lemon zested and juiced
1 or 2 tablespoons pomegranate molasses
1 tablespoon miso or soy sauce
1/4 cup toasted sunflower seeds
2 tablespoons chopped dill
1/4 cup crumbled feta

Instructions

Peel the carrots and remove the tops. Cut the carrots into quarters lengthwise and then into 2 inch sticks.
Pre-heat the oven to 450 degrees or air fryer to 400 degrees. Drizzle the carrots with the olive oil and stir in the ginger. Place the carrots on a pan or in the air fryer basket and cook for 10 minutes. Pull them out, stir well add in the dates and cook for another 10 minutes. Remove from the oven or air fryer and place in a large mixing bowl.
In the meantime in a small mixing bowl, add the lemon juice, pomegranate molasses and miso or soy sauce and mix well.
Pour this over the carrots. Sprinkle with sunflower seeds, dill and Feta and enjoy warm.
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