Can I prepare the carrots ahead of time?

Yes, you can roast the carrots a day in advance and store them in an airtight container in the fridge. Reheat briefly before serving warm, or use them cold for a refreshing version of the salad.

How crucial is cutting the carrots evenly?

Very crucial. Uneven cuts result in inconsistent roasting — some pieces may burn while others stay underdone. Even batons guarantee that signature caramelized flavor throughout.

Is this salad better served warm or cold?

It’s truly delightful either way. Warm versions emphasize the contrast of melty cheese and tender carrots, while cold versions allow the flavors to meld and deepen.

What makes the dressing so irresistible?

The mix of Dijon mustard, orange juice, honey, and garlic creates a balance of tangy, sweet, and savory. The orange zest adds brightness, tying everything together in a way that lingers pleasantly on the palate.

Roasted Carrot Halloumi Salad – 7 Powerful Flavor Secrets

Description

Roasted Carrot Halloumi Salad blends sweet, crispy, and tangy for a satisfying dish that’s easy, healthy, and unforgettable.

Ingredients

2.2 pounds carrots, peeled and cut into 2-inch batons
3 garlic cloves, finely grated
5 tablespoons olive oil, divided
3 tablespoons Dijon mustard
3 tablespoons fresh orange juice
2 tablespoons honey
1 teaspoon finely grated orange zest
1.1 pounds halloumi cheese, sliced
2 cups baby spinach (optional)
2 tablespoons roasted slivered almonds
2 small red chilies, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set oven to 440°F and line a large baking sheet with parchment paper.
Prep Carrots: Mix garlic, 3 tablespoons oil, mustard, orange juice, honey, and orange zest in a bowl. Toss carrot batons in this mixture, allowing excess dressing to drip back into the bowl.
Roast Carrots: Arrange carrots in a single layer on the baking sheet. Drizzle with remaining 2 tablespoons of oil. Roast for about 45 minutes until caramelized. Let cool if serving salad cold.
Cook Halloumi: Heat a nonstick skillet over medium-high heat. Add a small amount of oil and fry halloumi slices until golden on both sides. Set aside.
Assemble Salad: Toss roasted carrots and spinach (if using) with the remaining dressing. Layer the salad with pan-fried halloumi, then garnish with slivered almonds and sliced red chilies.
Serve: Serve warm or at room temperature.