Christmas Carrot and Cranberry Salad

Name: Christmas Carrot and Cranberry Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: International
Ingredients: 900 g carrots, peeled and cut into slim batons; 200 g fresh cranberries; 3 tablespoons olive oil, divided; 2 tablespoons honey; 1 tablespoon fresh thyme leaves, plus extra sprigs to garnish; 1/2 teaspoon fine salt; 1/4 teaspoon black pepper; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 120 g mixed salad leaves; 50 g toasted pecans, roughly chopped; 75 g crumbled feta

🥬 Salad 🥕 Side dish 🎄 Christmas

Honey-roasted carrots, tart cranberries, and fresh thyme make a colorful salad for the Christmas table.

20 min prep30 min cookEasy6 servings

Ingredients

900 g carrots, peeled and cut into slim batons→

200 g fresh cranberries→

3 tablespoons olive oil, divided→

2 tablespoons honey→

1 tablespoon fresh thyme leaves, plus extra sprigs to garnish→

1/2 teaspoon fine salt→

1/4 teaspoon black pepper→

2 tablespoons red wine vinegar→

1 teaspoon Dijon mustard→make it yourself

120 g mixed salad leaves→make it yourself

50 g toasted pecans, roughly chopped→

75 g crumbled feta→make it yourself

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Method

Preheat the oven to 220°C (425°F).

Line a large baking tray with baking paper.

Whisk 2 tablespoons of olive oil with the honey, thyme, salt, and pepper.

Toss the carrots with the honey mixture on the prepared tray.

Roast the carrots for 15 minutes.

Scatter the cranberries over the tray.

Roast until the carrots are tender and the cranberries begin to burst, about 10 to 15 minutes.

Whisk the remaining olive oil with the vinegar and mustard in a large serving bowl.

Add the salad leaves to the bowl and toss with the dressing.

Arrange the warm carrots and cranberries over the leaves.

Scatter the pecans and feta over the salad.

Garnish with extra thyme sprigs and serve warm.

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