Best 3 Carrot Date And Feta Salad Recipes

Indulge in a delightful culinary journey with our vibrant Carrot, Date, and Feta Salad, a symphony of flavors and textures that will tantalize your taste buds. This refreshing salad combines the sweetness of plump dates, the earthy crunch of carrots, and the tangy savoriness of feta cheese, creating a harmonious balance that is both light and satisfying. The zesty lemon-tahini dressing adds a touch of brightness, while the sprinkle of fresh parsley and mint provides a burst of herbal freshness.

Accompanying this main recipe, we also present a selection of equally enticing variations that cater to diverse dietary preferences and flavor profiles. For those with a penchant for spice, the Harissa-Roasted Carrot Salad delivers a fiery kick with its flavorful harissa paste, while the Carrot, Avocado, and Pistachio Salad offers a creamy and nutty twist with its avocado and pistachio combination. If you're seeking a vegan alternative, the Carrot, Chickpea, and Quinoa Salad provides a protein-packed and wholesome option with its chickpeas and quinoa. And for those who love a classic, the Carrot and Walnut Salad delivers a timeless combination of carrots, walnuts, and a tangy vinaigrette dressing.

No matter your taste, our collection of Carrot, Date, and Feta Salad recipes promises a delightful culinary experience. Explore the diverse flavors and textures of these salads, each offering a unique twist on this refreshing and nutritious dish.

Let's cook with our recipes!

ROASTED CARROT AND FETA SALAD WITH ZA'ATAR

Roasted Carrot and Feta Salad with Za'Atar image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 pounds carrots, peeled and quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cups crumbled Bulgarian feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon za'atar, or more to taste
1/4 cup chopped fresh parsley or cilantro leaves

Steps:

Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

ROASTED CARROT AND BEET SALAD WITH FETA

Roasted Carrot and Beet Salad with Feta image

Provided by Hugh Acheson

Categories Appetizer Side Vegetarian Dinner Feta Root Vegetable Beet Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2" of tops attached, peeled
6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup crumbled feta (about 4 ounces)

Steps:

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Puy lentil, spiced roast carrot & feta salad image

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Provided by Good Food team

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots , peeled, halved and cut into batons
1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese , crumbled

Steps:

Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

Tips:

Selecting the Right Dates: Choose plump and moist dates for the best flavor and texture. Look for dates with a deep amber color and no signs of mold or blemishes.
Roasting Carrots: Roasting the carrots intensifies their natural sweetness and adds a slightly caramelized flavor. To achieve evenly roasted carrots, cut them into uniform sizes and toss them with oil and spices before roasting.
Choosing Feta Cheese: Opt for high-quality feta cheese made from sheep or goat's milk for a tangy and flavorful addition to the salad. Crumble the feta cheese just before serving to maintain its texture and prevent it from becoming too soft.
Balancing Flavors: To create a well-balanced salad, aim for a mix of sweet, salty, and tangy flavors. The sweetness of the carrots and dates pairs well with the saltiness of the feta cheese and the tanginess of the dressing.
Fresh Herbs: Incorporating fresh herbs like mint or parsley adds a refreshing touch to the salad. Chop the herbs finely and sprinkle them on top of the salad just before serving to preserve their flavor and aroma.

Conclusion:

This recipe for Carrot, Date, and Feta Salad offers a unique and flavorful combination of sweet, salty, and tangy elements. By following the tips provided, you can create a delicious and visually appealing salad that is perfect for any occasion. Experiment with different types of nuts and seeds to add additional texture and flavor, and adjust the amount of dressing to suit your taste preferences. Enjoy this healthy and satisfying salad as a light lunch, a side dish, or a refreshing snack.