Whole Roasted Carrot Salad
with Dates, Yogurt, and Baby Kale
Whole Roasted Carrot Salad
Sweet roasted carrots, chewy dates, creamy yogurt, and tender baby kale come together in a vibrant salad with warm, earthy flavor and bright contrast.
Ingredients
For 2 servings
- 16 ounce Carrots
- 1.5 ounce Dried Dates
- ¼ cup Feta Cheese
- 2 clove Garlic
- 4 ounce Kale
- 1 unit Lemon
- 1 bunch Mint
- 1 bunch Thyme
- 1 ounce Walnuts
- 6 ounce Yogurt
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time40m
Calories560
Protein17g
Carbs57g
Fat34g
Tags:
VeggieGluten-freeFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, use a plain unsweetened plant-based yogurt in place of the yogurt and skip the feta or use a vegan feta. For a tree-nut-free version, leave out the walnuts and add toasted pumpkin or sunflower seeds for crunch.
What to serve with it
Serve with warm flatbread or crusty bread to make it more filling, plus a simple lentil or grain side for extra protein. A crisp cucumber salad or chilled tomato salad also balances the sweet, tangy flavors nicely.
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