Warm Honey-Roasted Carrot Salad

Warm Honey-Roasted Carrot Salad

SERVES: 3-4 | PREP TIME: 10 min | COOK TIME: 20-25 min

This warm salad combines the sweetness of honey and the bite of fennel seeds with the fresh zest of orange in the dressing. The dijon mustard gives it a bit of a kick to keep it sharp and fresh.

Roasted Carrot Salad


450g carrots
1 tablespoon honey
1-2 tablespoons oil
1 teaspoon fennel seeds
1 teaspoon celery seeds
Salt and pepper
Bag of mixed salad leaves
For the dressing:
Half a large orange
2 tablespoons olive oil
1 tablespoon white wine
1 teaspoon honey
1 teaspoon dijon mustard
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Wash and scrub or peel your carrots then cut into finger-sized pieces

2. Toss the carrot sticks in the oil, fennel and celery seeds, drizzle over the honey and season with salt and pepper. Then roast in the oven for 20-25 minutes until tender and slightly coloured.

3. While the carrots are in the oven, make your dressing. Squeeze half the orange and pour into a clean jam jar. Then add in the vinegar, mustard, oil, honey, salt and pepper. Put the lid on and give it a good shake.

4. Put the salad leaves in a bowl and mix well with the dressing. Add with the warm carrots on top and serve with some fresh crusty bread.