Roasted Carrot and Sweet Potato Salad

Y’all, get ready for a fabulous salad! The Roasted Carrot and Sweet Potato Salad is everything: sweet, savory, salty, and tart. And per usual, it’s beautiful, because food should always be pretty.
(This post contains affiliate links. I may make a commission from sales while your price remains the same.)

The Roasted Carrot and Sweet Potato Salad:

I serve this salad year round. In the fall and winter I use a combo of red leaf and butter leaf lettuce, in the spring and summer I use fresh spring mix from my local farmers market. Then I top with roasted carrots, roasted sweet potatoes, maple pecans, fresh apple, and goat cheese, then drizzle with a lemon and olive oil dressing! I told you this salad has everything and I wasn’t kidding!

The Lemon Dressing:

Made with extra virgin olive oil, lemon juice and zest, apple cider vinegar, dijon, sea salt, pepper and a hint of mint, this easy to make dressing adds the perfect finish to this healthful salad.

Toss it all together and voila! A gorgeous platter of greens,  veggies with a really healthy dressing. When it comes to salads, you can’t ask for more than that.

What to Serve the Roasted Carrot and Sweet Potato Salad With:

My top two picks for what to serve with this extraordinary salad are my cooktop seared, oven finished Filet Mignon…

…or my Easy Roasted Chicken.

What you need: To make the best roasted vegetables I use a parchment covered rimmed metal baking sheet. (affiliate links). As always, you need a good knife and a quality sea salt, I use Maldon Flaked Chef’s Salt.

A delicious, hearty salad that can be made all year.

• 4
  large carrots, peeled and cut into 1″x1/2″ sticks
• 1
  small sweet potato, peeled and diced into 1/2″ cubes
• 1/2
  cup
  plus 1 tablespoon good quality extra virgin olive oil (divided)
• sea salt and freshly ground black pepper (to taste)
• 1
  cup
  pecans
• 1
  tablespoon
  butter
• 1
  tablespoon
  plus two teaspoons maple syrup (divided)
• 1
  teaspoon
  lemon zest
• 2
  tablespoons
  fresh lemon lemon juice
• 1
  teaspoon
  dijon mustard
• 1
  tablespoon
  apple cider vinegar
• 6
  fresh mint leaves chopped
• 5
  cups
  lettuce (fall and winter I use a combo of red leaf and butter leaf lettuce, in the spring and summer I use fresh spring mix )
• 1/2
  of a red apple, diced
• 4
  ounces
  fresh, soft goat cheese

Preheat oven to 400 degrees and move oven rack to center position. Cover a rimmed cookie sheet with parchment

1. Place prepped carrots and and sweet potatoes on cookie sheet, drizzle with 1 tablespoon olive oil, toss. Sprinkle with sea salt and pepper, toss again. Place in oven for 40-45 minutes, until vegetables are golden brown on edges. While veggies roast prepare pecans and dressing.

2. Place a small saucepan on medium heat. When pan is hot add butter. When butter is melted add pecans. Cook, frequently tossing with spatula until pecans become fragrant and toasted, usually 4-5 minutes. Add 1 tablespoon maple syrup to pan. Toss so all pecans are lightly coated. Add a pinch of sea salt and remove from heat. Set aside to cool.

4. In a small jar with lid, add 1/2 cup olive oil, lemon zest, lemon juice, dijon, apple cider vinegar, mint leaves, a pinch of sea salt, a few turns of freshly ground black pepper. Shake until well combined. Set aside.

Put salad together:

1. In a large bowl or on a platter (I prefer a platter) add lettuce, cooled vegetables and diced apple, break apart pecans and sprinkle as many as you want on the salad. Add goat cheese. Dress salad to your liking and toss. Serve!

   Extra dressing can be kept in the fridge for a week. Extra pecans can be kept in a sealed container for a month.

MAY I PLEASE ASK A FAVOR?