ROASTED CARROT SALAD (with cranberries, rucola & toasted almonds)

Advent is fast approaching (so is the snow, no doubt) and I wouldn’t normally associate this time of year with salad, however one look at the ingredients list of this delightful dish and I was hooked. Not only does this salad contain some of the yummiest seasonal ingredients, it also looks vibrant and festive and it would make a perfect, lighter option accompaniment to so many of the more traditional main dishes served up at this time of year.

And speaking of this time of year, I’d like to wish my friends who are celebrating a very happy Thanksgiving!

Best wishes to you and yours,
MM xx




Makes 6 servings


750 g organic carrots, peeled and thinly sliced on the diagonal
250 g organic parsnips, peeled and thinly sliced on the diagonal
70 g organic slivered almonds, lightly toasted
2 cloves organic garlic, crushed
50 ml organic extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tsp organic honey
1 tbsp organic apple cider vinegar
50 g organic dried cranberries
40 g rucola (arugula) or one pre-washed packet


  1.  Preheat oven to 200 degrees C.
  2. Combine carrots, parsnips and garlic in a mixing bowl. Drizzle with the olive oil and season to taste with salt and pepper. Spread out on a baking sheet.
  3. Bake the carrots and parsnips for around 30 minutes, until they are soft and the edges have turned brown (this adds extra flavour). Remove and allow to cool to room temperature.
  4. Once cool, return the veggies to the mixing bowl, drizzle with honey and vinegar and toss until coated. Add the cranberries and almonds. Toss again to mix evenly. Combine with the rucola just prior to serving to avoid wilting salad leaves.


*I know that parsnip is not everyone’s cup of tea, but we can’t get enough of it this year, so I am adding it to everything. It’s not essential in this recipe… carrots alone would be fine.
*The original recipe contains blue cheese. I am not a fan. In fact, I omitted all cheese from my version, but when serving to dinner guests I provided a small bowl of crumbled organic feta that they could choose to add to their salad or not. By all accounts, it was a nice addition.
*Recipe modified from this one, found at


30 thoughts on “ROASTED CARROT SALAD (with cranberries, rucola & toasted almonds)

  1. I almost always eat a big salad for for lunch, no matter the season, so I’m delighted to have this perfectly autumnal blend up my sleeve. The parsnips are such an inspired addition! I almost never cook with them at all, so it’s great to get their sweet and spicy bite back into my meals.

    • Hannah- you *are* good! A salad for lunch everyday? That’s wonderful! I have never been that into parsnips, but this autumn I started using them lots- and in many different ways. They are surprisingly versatile, huh? 🙂 x

  2. This looks utterly delicious! I have a big bag of carrots in the fridge just waiting to be used up. I was thinking of making a carrot cake, but I think I’ll give this one a go instead 🙂 Lovely blog by the way 🙂 – Niki x

  3. Delicious. I have masses of rocket (rucola) in the garden at the moment. I may make a salad tonight ,though I can’t use your recipe as I don’t have the ingredients at the moment 😦

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