Roasted Carrot Salad with Cinnamon, Coriander & Whipped Feta
Roasted Carrot Salad with Cinnamon, Coriander & Whipped Feta
Carrots roast until sweet and browned at the edges, then get a warm, citrusy coating of toasted coriander and a whisper of cinnamon. Piled over cloud-soft whipped feta and finished with mint and pistachios, this salad is a showpiece that takes barely any effort.
What You'll Need
Choose medium carrots of similar thickness so they roast evenly, and use whole coriander seeds for the best aroma.
Spiced Carrots
- 2 lbs carrots, peeled and halved lengthwise
- 3 tbsp olive oil, divided
- 1 tsp Organic Coriander Seeds, toasted and crushed
- 1/2 tsp Organic Cassia Cinnamon Powder
- 1/2 tsp Organic Red Chili Flakes
- 1/2 tsp Organic Garlic Granules
- 1/2 tsp Fine Ground Himalayan Pink Salt, plus more to taste
- 1/2 tsp freshly ground Organic Black Peppercorns
- 1 tbsp honey
Whipped Feta & Finish
- 6 oz feta cheese
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice, divided
- 1 tsp Organic Yellow Mustard Seed Powder
- 2 cups baby arugula
- 1/4 cup chopped pistachios
- 1/4 cup fresh mint leaves
- 1 tsp lemon zest
- Warm pita or crusty bread (optional, for serving)
Step by Step
Toast the coriander
Toast the coriander seeds in a dry skillet over medium heat for 1 to 2 minutes, shaking often, until fragrant and a shade darker. Crush coarsely in a mortar or with the flat of a knife.
Season the carrots
Heat the oven to 425°F. In a large bowl, toss the carrots with 2 tablespoons olive oil, the crushed coriander, cinnamon, chili flakes, garlic granules, salt and pepper until evenly coated.
Roast until caramelized
Spread the carrots cut-side down on a sheet pan with space between them. Roast 25 to 30 minutes until tender and deeply browned. Drizzle with honey for the last 5 minutes so it glazes without scorching.
Whip the feta
Blend the feta, Greek yogurt, 1 tablespoon lemon juice and 1 tablespoon olive oil in a food processor for about 1 minute, scraping down the sides, until smooth and fluffy.
Dress the greens
Whisk the remaining tablespoon of lemon juice with the mustard powder and a pinch of salt and pepper. Toss gently with the arugula.
Assemble and serve
Swoop the whipped feta across a platter with the back of a spoon. Top with the dressed arugula and warm carrots, then scatter with pistachios, mint and lemon zest. Serve right away.
Don't crowd the pan. Carrots that touch will steam instead of browning, so use two sheet pans if needed. Cinnamon can taste bitter if scorched, so keep the pan in the center of the oven.
The Spices Behind the Salad
Common Questions
Can I use ground coriander instead of whole seeds?
Yes. Use 3/4 teaspoon ground coriander and toss it with the carrots as written. Toasting whole seeds gives a brighter, nuttier aroma, but ground works well in a pinch.
Can I make this ahead?
Whip the feta up to 2 days ahead and keep it chilled; stir in a splash of yogurt to loosen it. Roast the carrots the same day for the best texture, and reheat briefly or serve at room temperature.
What can I substitute for feta?
Fresh goat cheese or ricotta blended with a pinch of salt makes a mild, creamy base. Add a little extra lemon juice to replace the feta's tang.
Is the salad very spicy?
No, it's mild with a gentle warmth. Increase the chili flakes to 1 teaspoon for more kick, or skip them for a family-friendly version.
What can I serve it with?
It pairs well with grilled chicken, lamb, or roasted fish. With warm pita and a scoop of hummus, it also works as a light vegetarian main.
