Roasted Carrot & Red Onion Salad with Arugula and Feta

This Roasted Carrot & Red Onion Salad was created by dear friend and CSA member Beth Earnshaw when she worked for us in our farm kitchen. The fall season inspired the question–what’s a good salad for arugula? And Beth had the answer!

The prep work behind this salad does take some time, but the flavors are so worth it! You start by tossing halved carrots and red onion wedges in olive oil, then roasting in the oven until tender and browned. Pro tips: 1) Use parchment paper for easy clean-up. 2) Keep the carrots on one side of the sheet pan and the red onions on the other. The red onions tend to cook more quickly than the carrots.

Next, we prep our toppings:

  • Toasted pepitas: Heat a large skillet over medium heat. When hot, add 10 oz raw pepitas. Sprinkle with 1 Tbsp kosher salt. Toast 3-5 minutes, until they pop, become fragrant, and just begin to brown, stirring or tossing regularly. 
  • Tahini dressing (see recipe)
  • Feta cheese, crumbled

The base of this Roasted Carrot & Red Onion Salad is ideally a mix of arugula and salad mix, but you can use almost any green you have on hand. Enjoy!

Roasted Carrot & Red Onion Salad with Arugula and Feta

Prep Time40 minutes
Cook Time25 minutes
Course: Salad
Keyword: arugula, carrots, feta, red onions, tahini dressing
Servings: 6 people

Equipment

  • sheet pan
  • parchment paper
  • blender
  • skillet
  • salad bowl

Ingredients

Roasted Carrot & Red Onions

  • 3 pounds carrots trimmed and halved
  • 3 pounds red onions peeled and cut into wedges
  • 1/2 cup oil like avocado or olive

Toasted Pepitas

  • 10 ounces raw pepitas
  • 1 Tbsp kosher salt

Tahini Dressing

  • 6 Tbsp tahini 3.5 oz
  • 3/4 cup avocado oil 5 oz
  • 6 cloves garlic ideally hardneck
  • 2 Tbsp red wine vinegar 1 oz
  • 1/2 cup water
  • 2 Tbsp cumin
  • 1.5 tsp paprika
  • 3 oz lemon juice
  • 1 Tbsp kosher salt

Instructions

  • Roasted Carrots and Red Onions
  • Preheat oven to 400 F. Cover sheet pan in parchment paper.
  • Toss halved carrots with 1/4 cup oil. Place carrots in single layer on one half parchment. Toss red onion wedges with 1/4 cup oil. Place red onion wedges on other half of parchment. Place sheet pan in oven and roast 10 minutes.
  • Flip carrots and red onions. Roast in 10-minute increments until brown and tender. You might have to remove red onions before carrots. Set aside to cool.

Toasted Pepitas

  • Heat skillet over medium heat. When hot, add pepitas. Sprinkle with salt. Toast 3-5 minutes, until they pop, become fragrant, and just begin to brown, stirring or tossing frequently.

Tahini Dressing

  • Combine all ingredients into blender. Blend until smooth.

 

1 Comments

  1. […] May 18, 2024 at 6:36 AM | Posted in Uncategorized | Leave a comment Roasted Carrot & Red Onion Salad with Arugula and Feta […]

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