Tender, caramelized, honey roasted carrot noodles tossed with crisp radishes, fresh watercress, salty almonds and a savory-sweet thyme vinaigrette. This Roasted Carrot Noodle Salad is colorful, easy, delicious and the perfect side for spring (and summer)!
Hi there, friends! How was your weekend? I hope it was filled with ALL the rest and relaxation!
My weekend was absolutely exhausting. So if you could pass some of those well rested vibes my way I’d be much obliged. 😉
Today we are going to keep things SUPER short and sweet.
OUR LATEST VIDEOSMostly because my brain is flat lining and I’m having a difficult time forming proper sentences.
But also, because the interwebs are filled, and I mean FIIIILLLLLLEEEEDDDD, with deliciousness today. And, I don’t want you to miss out on everything that is going down by listening to (errr, reading?) me ramble.
#BuzzKill
If you come around these parts often, you might remember a group of fabulous food bloggers and myself got together to bring you a round-up of festively fun food (and drinks) for St. Patrick ’s Day.
Well, we are at it again. 🙌
Because, who is a food blogger without COPIOUS amounts of food?!
And, today we are hittin’ you up with ALL the Easter eats!
So make sure you scroll to the bottom of this post and check out all the deliciousness my friends brought to the virtual Easter party. AND, you can follow along on social media with the hashtags #EatTheHolidays2017 and #BloggersDoEaster.
DO IT.
Spring Roasted Carrot Noodle Salad
AKA my new favorite salad. Okay, okaaay. I know I say, “my new favorite salad” ALL the time. But, I eat a ridiculous (read: borderline obnoxious) amount of salads.
So TRUST me when I say, this is one seriously stellar salad.
Hear me out.
Tender, caramelized, honey-kissed, roasted carrot noodles topped with crisp, slightly spicy radishes, fresh watercress and crunchy, salty, toasted almonds; all generously drizzled with a savory-sweet, silky-smooth, herbaceous vinaigrette.
This salad is a straight KAPOW to the taste buds.
Seriously, the warm roasted carrots with the crisp-cool veggies, the nutty almonds and the light vinaigrette…UGH, the textures and flavors are just sensational, you guys.
SENSATIONAL, I tell ya!
How to Make it:
On top of this salad being a dance party in the USA for your mouth, it is also stupid-easy to throw together.
You spiralize some carrots and toss them with a bit of thyme and honey on a sheet pan. Cover the pan with aluminum foil and roast ‘em in the oven for about 10 minutes to steam them slightly. Then, you uncover the carrots and continue to roast them until the carrots are tender and a smidge caramelized.
While the carrots are in the oven getting their roast on, make the vinaigrette. Simply throw some oil, vinegar, (more) honey and thyme into a jar with a tight fitting lid and shake, shake, shake Senora. Give the dressing a taste and adjust for seasoning with salt and pepper, and/or sweetness with honey.
When the carrots are done roasting, transfer them to a platter and toss them with a few tablespoons of the vinaigrette. Top ‘em with thinly sliced radishes, stemmed watercress, toasted almonds, and a pinch of red pepper flakes if you’re feeling spicy.
Serve it up and chow it down.
Told ya, STUPID easy.
Recipe Notes:
- If you don’t have a spiralizer, you can use a vegetable peeler to make long strands of carrot noodles. If you are fortunate enough to have a spiralizer, make sure you look for carrots that are roughly 1 ½’’, or larger, across at the thickest end of the carrot.
- If you have a garden, or are getting your carrots at a fabulous farmer’s market, and your carrots have the tops still intact – RESERVE THEM! Use them as a garnish for the salad. It is SO good!
- To evenly, and thinly slice the radishes, I used a mandolin. I also used a variety of radishes in assorted colors. You can just use regular ‘ole pink radishes if you would like.
- You can substitute White Wine Vinegar for the Champagne Vinegar in the vinaigrette.
- If you like your vinaigrette on the tart side, feel free to add a squeeze of fresh lemon juice.
- The vinaigrette can be made up to 2 days in advance, just make sure you shake it vigorously before using.
- To toast the almond slivers: Place them in a dry skillet, over medium-low heat and cook, stirring frequently until golden brown and fragrant.
Make your Easter brunch, regular lunch, or weeknight dinner spring-tastic, and add this stellar salad to the lineup. Your friends, family, loved ones, neighbors, strangers off the streets, EVERYONE (including your face) will thank you.
Until Thursday friends, cheers – to swoon worthy salads.
-XOXO-
Cheyanne
#BloggersDoEaster Virtual Party:
Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd
Mini Egg Chocolate Bundt Cake from Girl Heart Food
Maple Bacon Deviled Eggs from Beyond Mere Sustenance
Lemon Curd Pavlova from Seasons and Suppers
Cookie Cutter Chocolates from Contemplating Sweets
Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks
Easter Mini Egg Cookie Bars from Salt and Lavender
Ham and Cheese Scones from Kevin is Cooking
Marbled Easter Egg Truffles from Sugar Hero
Angel Food Cupcakes with Compote Filling from Meg is Well
Easter Hazelnut Meringue Layer Cake from From Scratch Mostly
Spring Green Salad with Asparagus from Seasonal Cravings
Tender, caramelized, honey roasted carrot noodles tossed with crisp radishes, fresh watercress, salty almonds and a savory-sweet thyme vinaigrette. This Roasted Carrot Noodle Salad is colorful, easy, delicious and the perfect side for spring (and summer)!
- 1½ - 2 Pounds Carrots trimmed, peeled & spiralized* (about 8 large carrots)
- 1 bunch Radishes assorted colors – thinly sliced*
- 1 bunch Watercress stemmed
- ½ Cup Toasted Slivered Almonds *
- Dressing:
- 1/3 Cup Extra Virgin Olive Oil plus more for carrots
- 2 TBS Champagne Vinegar*
- 2 TBS Honey plus more for carrots
- 1 TBS Thyme Leaves plus more for carrots – roughly chopped
- Salt and Pepper to taste
- Optional Toppings: Plain Yogurt, Lemon Wedges, Crushed Red Pepper Flakes, Micro Greens
- Adjust oven rack to middle position and preheat oven to 375 degrees F. Line a large, rimmed baking sheet with non-stick aluminum foil for easy clean up.
- On the prepared baking sheet, gently toss carrot noodles with 1 ½ tablespoons of oil, 2 teaspoons of thyme and 1 teaspoon of honey. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Cover the baking sheet tightly with aluminum foil.
- Roast in the oven for 10 minutes, or until steamed slightly. Uncover, discarding foil and continue to roast for 10-15 minutes, or until the carrots are tender.
- Meanwhile, make the vinaigrette: In a jar with a tight fitting lid, combine 1/3 cup oil with vinegar, 2 tablespoons honey, 1 tablespoon thyme, and a dash of each salt and pepper. Shake vigorously to emulsify. Taste and adjust for seasoning with salt and pepper and sweetness with honey.*
- Transfer roasted carrot noodles to a large serving bowl and gently toss with radishes. Drizzle 2 tablespoons of the vinaigrette into the bowl and toss again to combine. Add in the watercress and toss to coat.
- To Serve: Divide the carrot noodles evenly among plates and top with radishes and almonds. Finish with desired garnishes and serve with the remaining vinaigrette on the side. Enjoy!
1. If you don’t have a spiralizer, you can use a vegetable peeler to make long strands of carrot noodles. If you are fortunate enough to have a spiralizer, make sure you look for carrots that are roughly 1 ½’’, or larger, across at the thickest end of the carrot.
2. If you have a garden, or are getting your carrots at a fabulous farmer’s market, and your carrots have the tops still intact – RESERVE THEM! Use them as a garnish for the salad. It is SO good!
3. To evenly, and thinly slice the radishes, I used a mandolin. I also used a variety of radishes in assorted colors. You can just use regular ‘ole pink radishes if you would like.
4. You can substitute White Wine Vinegar for the Champagne Vinegar in the vinaigrette.
5. If you like your vinaigrette on the tart side, feel free to add a squeeze of fresh lemon juice.
6. The vinaigrette can be made up to 2 days in advance, just make sure you shake it vigorously before using.
7. To toast the almond slivers: Place them in a dry skillet, over medium-low heat and cook, stirring frequently until golden brown and fragrant.
You Might Also Like:
Honey Ginger Garlic Chicken Carrot Noodle Bowls
Thai Roasted Chickpeas with Cucumber & Carrot Noodle Salad
Chickpea Piccata with Parmesan Cauliflower Mash
Spiralized carrots are so pretty…the salad looks so fresh and delightful!
This is my kinda gorgeous Spring salad Chey! I love the carrot ribbons and it would make a lovely addition to any Easter spread. Hope you get time to take a nap today!
I have been using my spiralizer like crazy lately, spiralizing everything in sight, lol 😀 This looks fresh, bright and perfect for spring and Easter celebrations….and after an indulgent weekend with lots of good eats, not that I know anything about that 😉 It would certainly brighten any Easter spread with all the gorgeous colours and the vinaigrette sounds lovely! Cheers to a fab week, girlie! xo
Oh I’m completely hooked on this mesmerizing carrot salad! I’m kicking myself for never spiralizing a carrot before! I’m also LOVING that thyme vinaigrette. Such a gorgeous salad, Cheyanne! Now I want to break out my spiralizer and spiralize ALL the things! 🙂 This is of course perfect for Easter, but also for ant time of the year…I love how light and yummy this is! Pinning this beauty, of course! Wishing you happy Monday thoughts, friend!
Oh no – sorry it wasn’t a relaxing weekend! Mine was crazy busy but I’ve got all week to recover so I got nothing to complain about 😉 I hope you get some extra down time this week too to stretch out and relax! In the meantime, I’m gonna count the days until I’m back to my spiralizer and can make this salad because it is just screaming my name! Thank you for making a recipe just for me Pinned! XXOO
Absolutely perfect Spring salad and a great side for Easter! Love that you roasted the carrots. So much great flavour 🙂
I got that exact spiralizer from my mom for Christmas. It’s awesome. So far I’ve only used it for zucchini – I’ve been looking for a good carrot recipe to try. This will be a fun one for Easter. Thanks!
What a gorgeous salad for Easter Chey! I love the colors and how healthy it sounds! And coming from your kitchen, I know it’s delicious! Bet the thyme vinaigrette is just perfect with it too. And I’m always dying to whip out my spiralizer. Can’t wait to try this one! Hope you and Boy have a Happy Easter! XO
What a beautiful looking salad! And those honey glazed chicken pieces look amazing too.
This is so pretty and fresh! I have to admit I wanted to do something savory for this party but it didn’t work out so I moved on to my second idea! I’m so glad you’re feeding us some delicious healthy goodness! Spiralized salads are the best!
I’m so in love with this salad and your beautiful carrot noodles! I can see why this is your new go-to fave! Sorry your weekend was a drag! Get some rest, girlie! XOXO
Oh no! I’m sorry your weekend was exhausting, Cheyanne! Hopefully you’ll be able to get some rest today? Is that even possible on a Monday? Not sure, but I’ll keep my fingers crossed. This salad looks wonderful! Those perfectly orange carrots and the crunch from the almonds. Oh my, just yummmm!
The colors alone will have everyone running to the table! This is as perfect an Easter salad as they come! Love all the crunch along with that tasty thyme vinaigrette! Delicious, my friend! Wishing you a lovely holiday! xo
I’m loving the colors and textures in here!! I heart my spiralizer. It’s nice to see some healthy stuff for Easter lol.
I have to say that I’ve never thought to roast veggie noodles — I have no idea why? This is such a great idea and this salad looks so fresh and delicious! This is such a nice alternative to traditional roasted or glazed carrots and I’ve got to try it!
Seriously dee-lish! Kapow indeed!
I love that you added that kick of red pepper flakes in there, too. Gotta make sure all the senses are working, right? Another thing I really like about this is you gave those carrots a little caramelization instead of serving them raw, which also sounds good, but the flavor that must add. YUM!
Those spiralized carrots look SO vibrant and pretty!!!
thought the carrot noodles were raw for a sec, and was a bit weary, but roasted ones sound delicious (: and the peppery radishes + toasty almonds + bright vinaigrette + creamy yogurt help make it a salad that i wouldn’t get bored of halfway through eating!
Cheyanne, this Salad sounds right up my alley! I’ve definitely been getting into the spiralizing of all things veggie. And I love the fact that you roasted the carrots, so YUMMM! Will be adding this salad to my collection. Have a great week…with some rest hopefully 🙂
Okay, that is the prettiest picture of things being spiral-ized that I have EVER seen! And since I have yet to spiralize a carrot (who knew? well, YOU of course!) I am running off to make this deliciousness! Happy spring, my friend!
Yep, you always know how to make me smile–whether it’s through food, insanely witty comments, or ya know… just being you. 🙂 Wait, what was my point here? Oh right! Lol. That this gorgeous spring salad is giving me all the cheery, warm weather vibes! Those carrot curls cannot be beat! 😉 Meanwhile, happy Spring/Easter recipe par-tay with all of these amazing bloggers! YUM and then some. Pinned, duh. Can’t wait to chat! xoxo P.S. OF COURSE this is your new fave salad. I mean, LOOK AT IT!! <3 <3
I’ll take a kapow to the tastebuds, Chey… (see my hand is raised high!!)… what a delight! Carrots are coming in like mad now from the farms in all their overwintered gangliness… A carrot salad would be fantastic right now! Thank you for your inspiration my dear! (and for this fabulous round up!).
Wow – you are right – the interwebs are crawling with deliciousness today – I mean look at what I found here 😉 Such a gorgeous and colorful salad! I got a mini spiralizer last year and I’m thinking I need to upgrade because this looks all sorts of wonderful – I’m loving how thick those carrot spirals are! And that vinaigrette is simply amazing most definitely an epic KAPOW to the taste buds!
Sorry to hear your weekend was exhausting – mine was filled with learning as I was at a blogger conference in Charleston – then drove back yesterday – and slept through the alarm today! Yikes! I missed out on some deliciousness here and need to catch up! Fingers crossed you have a more relaxing week, Cheyanne! xoxo
I’ve still got spiralizer on my wishlist, and this lovely spring salad may have me running to the store as soon as I get off the plane! Seriously yummy looking!
You are one of the most engaging bloggers in my circle of blogging friends. Delightful writing! Get some rest 🙂
I love the pictures and salad looks beautiful 🙂
This is such a stunning salad, Cheyanne! The colours are so beautiful, and perfect for springtime! I love love love carrot noodles too – so I can’t wait to try making this! Pinned <3
I hope your weekend was packed with good things at least and you got to enjoy the gorgeous weather we had 🙂 I don’t have a spiralizer (and am too impatient to do it by hand lol) so you just need to come make this for me. Because it sounds fantastic!! Oh how I love carrots!
Honey kissed? Now, that is enticing. I love how beautiful this salad is and it would be such a stunning addition to an Easter brunch! I have never tried carrot noodles. I am intrigued. I am excited to be introduced to all of these wonderful flavors and crunches going on at once. For sure, going to make this one. Kudos.
Did you say carrot noodles? Dam girl you are speaking my language. this salad is crazy colorful. My weekend was interesting. I’ve been crying for no reason lately. I really don’t know why but I’ve been balling at the silliest thing. It happened again on Sunday so I said forget it, I cleaned up my house and laid on the couch all day. I haven’t done that since I moved 7 months ago and it was freakin awesome. I need to give myself more of a break, it’s just hard when you are trying to build a business. I like the addition of watercress to this salad, it always adds a bit of peppery spice.
This is such a lovely salad. I love the spiralized carrots. I think I would have really bad manners when eating this and pull all the spirals apart with my fingers, like a spring. There’s just something about them! Okay, I’m certain I could restrain myself and eat it the proper way! 🙂 Thanks for a lovely collection of recipes!
Oh, I am surely sending all those rested vibed your way, Cheyanne. And that carrot noodle salad platter looks so pretty and delicious. I must say thyme vinaigrette must have added an awesome flavor to these. I don’t have a spiralizer, and how I wish I should spiralizer soon. SO that I can also play with my favorite veggies. Thank you for this wonderful collection. 😀
Sorry to hear you’ve started this week already being exhausted, Chey! But the good news is that it’s a short week so I hope you’re ready for a long weekend. Although, I don’t have much strength this week either, being a generous guy, I’m sending you some positive vibes as requested. Please send me back some delicious carrot noodles:)
You are so good with the healthy stuff Chey! I have yet to get a spiralizer but will take your advice on using a plain ole veggie peeler when I make this. It won’t be as pretty as yours, but then again, nothing I make is as pretty as yours 😉
What a great idea, Cheyanne – never would have thought of roasting spiralized carrots but them are firm enough so they will hold their shape. All the yummy additions (yay almonds!) and the gorgeous dressing makes this salad a winner. Know I just need to get myself a spiralzer!
Love this idea. I have a spiralizer but am usually only using it for zucchini. I will definitely have to try this out!
This looks so dang good! wow, I want to eat some right now lol
This is the prettiest salad I ever did see! I love the idea of using spiralized carrots–such a fun twist on traditional salads!
What a novel, flavorful, and beautiful salad! I love carrots in any form so I imagine spiralized would be no different! LOVE this vinaigrette.
This salad looks awesome!!! Seriously, I need to by a spiralizer. I love how beautifully the time fits in the with the carrots.