Spanish Roasted Carrot, Orange and Walnut Salad Recipe
This salad combines the sweetness of roasted carrots with juicy orange and crunchy walnuts, all drizzled with olive oil and a light citrus dressing. In Spain, such sweet-and-sour combinations often appear on the winter table, when oranges are at their best. This dish can be a starter, a light dinner, or a colorful side to roasted fish.
This salad showcases classic Spanish-style winter flavors by pairing sweet roasted carrots with bright, juicy oranges and crunchy toasted walnuts. The simple citrus dressing ties everything together, creating a light yet satisfying dish that works as both a starter and a side.
Chef's tips
Don’t over-roast the carrots—keep a bit of bite so they don’t turn mushy when mixed with the oranges. Toasting the walnuts is key for extra aroma and crunch, so don’t skip this step. Taste the dressing and adjust the balance of honey, vinegar and orange juice to your liking.
How to serve
Serve slightly warm or at room temperature. Pair with grilled or roasted fish, baked chicken, or a chickpea stew. It also works well as part of a mezze-style spread with hummus, olives and crusty bread.
Ingredients
- carrot - 400 g
- orange - 2 piece
- walnuts - 30 g
- olive oil - 3 tablespoon
- honey - 1 teaspoon
- wine vinegar - 1 tablespoon
- cumin - 0.25 teaspoon
- parsley leaves - 2 tablespoon
- salt
- black pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Peel the carrots and cut them into long sticks or thick slices of similar size so they roast evenly.
- Transfer the carrots to the tray, drizzle with 1 tablespoon of olive oil, season with salt and gently toss with your hands. Place in the oven for 20–25 minutes, until they soften and are lightly browned on the edges.
- Meanwhile, roughly chop the walnuts and toast them in a dry pan over low heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Set aside to cool.
- Peel the oranges, remove the white pith and cut into segments or slices, collecting any juice that runs onto the board.
- In a small bowl, mix 2 tablespoons of olive oil, the vinegar, honey, cumin, a pinch of salt, pepper and 1–2 tablespoons of orange juice (if you have that much). Whisk until the dressing is smooth.
- Let the roasted carrots cool slightly (they can still be warm) and transfer them to a bowl. Add the orange segments and chopped parsley.
- Pour the dressing over everything and gently toss so as not to crush the oranges.
- Sprinkle with the toasted walnuts on top and serve immediately.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Orzechy najlepiej dosypywać tuż przed podaniem, bo w sosie tracą chrupkość.
