Hit the holiday win: a vibrant, no-stress Thanksgiving Roasted Carrot Salad that steals the show without stealing your sanity. It’s the side dish that proves greens can be glamorous at the biggest feast of the year.
While the turkey does its dramatic throne act, these carrots bring sweetness, crunch, and color to the table.
This salad travels well, can be served warm or at room temperature, and doubles as a make-ahead crowd-pleaser.
Plus, it’s simple enough for a weeknight and festive enough for guests—the two-bird-in-one-nest dream.
Contents
Equipment
Must-haves
- Sheet pan lined with parchment paper
- Mixing bowl
- Sharp knife and cutting board
- Small whisk or fork for dressing
- Measuring spoons and cups
- Salad tongs or a big spoon for tossing
Nice-to-haves
- Mandoline slicer for perfect carrot ribbons (optional)
- Citrus zester for bright zest
- Parchment rolls for easy cleanup
What You Need To Know: This dish is all about flexible colors and textures. Roasting brings caramelized flavor, greens provide freshness, and the tangy citrus dressing ties it all together like a good hug from your aunt who always brings pie.
Ingredients
- 1.5-2 pounds carrots, peeled and cut into 1/2-inch sticks
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup or honey (optional, for glaze)
- 1 teaspoon fresh thyme leaves
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon orange zest (optional)
- Salt and pepper to taste
- 4-6 cups baby spinach or arugula
- 1/3 cup toasted pecans or walnuts, roughly chopped
- 1/4 cup dried cranberries or pomegranate seeds
- 2-3 tablespoons crumbled feta or goat cheese (optional)
- Fresh parsley or mint for garnish
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment.
- In a bowl, toss carrots with 2 tablespoons olive oil, salt, pepper, thyme, and maple syrup (if using). Spread in a single layer on the pan.
- Roast 20-25 minutes, until carrots are tender and lightly caramelized. Flip halfway so they don’t choose to run away from the heat.
- Meanwhile, whisk the dressing: 3 tablespoons olive oil, orange juice, Dijon, honey, apple cider vinegar, orange zest, and a pinch of salt and pepper.
- In a large bowl, toss greens with a little dressing to lightly coat.
- Remove carrots from oven and add to greens. Drizzle with remaining dressing; toss to combine.
- Top with pecans, cranberries, feta, and parsley. Serve warm or at room temperature.
That’s why this salad earns applause: it’s easy, flexible, and foolproof—even your oven can take a break.
Tips & Variations
- Make it a main dish by adding cooked quinoa or farro; you’ll get plant-powered protein and a heartier bite.
- For extra brightness, finish with a squeeze of lemon juice and a few extra herbs; citrus wakes up every bite.
- Make ahead: roast the carrots up to a day in advance and refrigerate; whisk dressing and dress the greens just before serving to keep crunch.
- Swap greens to kale or romaine for a sturdier base and a different crunch profile.
Serving Suggestions
This salad is the Thanksgiving backbone you didn’t know you needed. Pair it with sliced turkey, cranberry sauce, and mashed potatoes for a balanced plate that’s as pretty as it is tasty.
