Roasted Carrot Salad with Cranberries and Pecans – Hearty Fall Roast Veggie Salad
Looking for a hearty fall salad with roasted vegetables? This roasted carrot salad with mushrooms, cranberries, and pecans is topped with feta cheese and dressed with a tangy balsamic dressing.
Roasting carrots in the oven brings out their natural sweetness, and they cook very well together in one pan with other vegetables. I chose carrots and mushrooms as the vegetable part of this salad.
The roasted vegetables are very easy to prepare, and the rest of the salad can be assembled while the vegetables are roasting.
Some of the links below are affiliate links. I earn a small commission, at no additional cost to you, if you purchase through an affiliate link.
Ingredients for the roasted carrot and cranberry salad recipe
To make this hearty fall salad, you will need the following ingredients:
For the salad
- 4 large carrots
- 8 ounces of mushrooms
- 2 tablespoons of fresh thyme
- 1 ½ tablespoons of olive oil
- 4 cups of mixed greens
- 1/4 cup of dried cranberries
- 1/4 cup of pecan halves
- 1/4 cup of feta cheese
For the dressing
- 1/4 cup of balsamic vinegar
- 1/2 cup of olive oil
- 1 package of Good Seasons Italian dressing dry mix
How to make carrot salad with cranberries
The key to the hearty flavor of this cranberry carrots salad is the roasted vegetables.
Roasting the veggies
- Peel and slice the carrots.
- Cut the mushrooms in half.
- Place the carrots and mushrooms on a baking sheet.
- Add 1 tablespoon of olive oil and the fresh thyme.
- Roast at 425°F (220°C) for 30 minutes.
- Remove the roasted carrots and mushrooms and keep warm.
While the veggies are roasting, you can make the dressing and prepare the base of the salad.
Making the dressing
This dressing makes more than you need for the salad, but you can use it for normal tossed salads too.
- Combine the balsamic vinegar with 1/2 cup of olive oil.
- Stir in the Good Seasons Italian dressing. Mix well.
Making the carrot cranberry salad
- Place the mixed greens in a large bowl.
- Add 2 ½ tablespoons of the Good Seasons dressing. Mix well.
- Place half of the dressed greens on each plate.
- Arrange half of the dried cranberries, pecan halves, and feta cheese over each salad.
- Drizzle each salad with one teaspoon more of the dressing.
Serving the roasted carrot salad
Serve the roasted vegetable salad while the carrots and mushrooms are still hot.
I am not exaggerating when I say that this salad is, hands down, the best one I have ever made. Every bite of this amazing salad seems to deliver a new taste and texture.
All of the components complement each other beautifully for a hearty salad that is best called “fall comfort food.”
This salad has a home-cooked taste that comes from the roasted vegetables. The tang of the dressing on the salad greens goes so well with the sweetness of the carrots.
I tasted one part of the carrot and cranberries salad and thought, “That’s great,” and then I would take another bite and be blown away by a totally different flavor profile.
Make this fall carrot salad for your family once, and they’ll be asking for it again and again! If you want to make it even more hearty, add some rotisserie chicken pieces to make it more of a main course salad.
Share this cranberry carrot recipe on X
If you enjoyed making this carrots and mushrooms salad with pecans and cranberries, why not share this post with a friend?
🥕🥗 Give your salad a delicious fall makeover with this Roasted Carrot Salad! 🍂✨ Roasting brings out the carrots’ natural sweetness and adds wonderful flavor to this colorful side dish. Perfect for lunch, weeknight dinners, or your… Share on XPin this roasted carrot and cranberry salad
Would you like a reminder of this recipe for my carrot salad with cranberries and pecans? Pin this image to one of your recipe boards on Pinterest so that you can easily find it later.
Admin note: This roast carrot salad recipe first appeared on the blog in October 2017. This post has been updated with new photos, a printable recipe card, and a slideshow video for more fall recipes to try.
Roasted Carrot Salad with Cranberries and Pecans - Hearty Fall Roast Veggie Salad
This roasted carrot salad is topped with dried cranberries, feta cheese and pecans. It has a lovely balsamic dressing and is so full of flavor.
Ingredients
Salad
- 4 large carrots
- 8 ounces of mushrooms
- 2 tablespoons of fresh thyme
- 1 ½ tablespoon of olive oil
- 4 cups of mixed greens
- 1/4 cup of dried cranberries
- 1/4 cup of pecan halves
- 1/4 cup of feta cheese
Salad dressing
- 1/4 cup of balsamic vinegar
- 1/2 cup of olive oil
- 1 package of Good Seasons Italian dressing dry mix
Instructions
- Peel and slice the carrots.
- Cut the mushrooms in half.
- Place the carrots and mushrooms on a baking sheet.
- Add 1 tablespoon of olive oil and the fresh thyme.
- Roast at 425°F (220°C) for 30 minutes.
- Remove and keep the roasted veggies warm.
- Combine the balsamic vinegar with ½ cup of olive oil.
- Stir in the Good Seasons Italian dressing. Mix well.
- Place the mixed greens in a large bowl.
- Add 2 ½ tablespoons of the Good Seasons dressing. Mix well.
- Place half of the dressed greens on each plate
- Arrange half of the dried cranberries, pecan halves, and feta cheese over each salad.
- Drizzle each salad with one teaspoon more of the dressing.
- Serve the roasted vegetable salad while the carrots and mushrooms are still hot.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases but the price is the same for you.
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 446.1Total Fat: 35.8gSaturated Fat: 12.7gCholesterol: 46.7mgSodium: 907.6mgCarbohydrates: 29.6gFiber: 6gProtein: 8.6g
