Name: Roasted Carrot Salad with Maple, Currants, and Mint Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: International
Ingredients: 500 g (1.1 lb) carrots – approx. 5 medium, washed and peeled, tops trimmed; 2 tbsp extra virgin olive oil; Sea salt and freshly ground black pepper – to taste; 1 tbsp extra virgin olive oil; 2 tbsp slivered almonds (or pine nuts); 1 small red onion – thinly sliced; 5 tsp white wine vinegar (or to taste); 1 1/2 tbsp pure maple syrup; 2 tbsp dried currants; 1/4 cup fresh mint – finely sliced, lightly packed

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If you’re looking for a vibrant dish that bursts with color and flavor, the Roasted Carrot Salad with Maple, Currants, and Mint Recipe is an absolute must-try. This salad is a perfect harmony of sweet, tangy, and fresh notes, featuring tender roasted carrots glazed with maple syrup, chewy dried currants, crunchy toasted almonds, and the refreshing brightness of fresh mint. It’s a simple yet extraordinary salad that can brighten up any meal or serve as a star on its own. I promise, once you make this, it’ll become a go-to favorite you’ll want to make again and again.

Ingredients You’ll Need

The image shows a silver baking tray lined with white baking paper filled with sliced orange carrots. The carrot pieces are smooth and slightly shiny, arranged in a loose, even layer covering the entire tray. The surface beneath the tray is white with a soft marbled texture, giving a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together effortlessly to create a salad that dazzles both the eye and the palate. Each element plays an essential role, whether adding texture, sweetness, tanginess, or that herby finish.

Carrots: About 1.1 pounds of medium carrots, washed, peeled, and trimmed tops, provide the sweet, earthy base of this salad.
Extra virgin olive oil: 3 tablespoons total, used for roasting the carrots and softening the onions, adds richness and helps meld the flavors.
Slivered almonds: A small handful, toasted until golden, delivers a satisfying crunch that contrasts the tender carrots.
Red onion: Thinly sliced and gently cooked, this adds a mild sharpness balanced by the sweetness of the dressing.
White wine vinegar: 5 teaspoons provide just the right amount of acidity to brighten the salad without overpowering it.
Pure maple syrup: 1.5 tablespoons bring a natural, warm sweetness that glazes the carrots beautifully.
Dried currants: 2 tablespoons add little bursts of chewy sweetness, complementing the roasted carrots perfectly.
Fresh mint: Finely sliced, the fresh mint leaves introduce a refreshing herbal note that livens up the entire dish.
Sea salt and freshly ground black pepper: To taste, seasoning brings out all the flavors in harmony.

How to Make Roasted Carrot Salad with Maple, Currants, and Mint Recipe

The image shows two parts in one frame, both featuring a black frying pan on a silver stove with a white marbled surface underneath. The top part shows the frying pan with lightly toasted slivered almonds spread across its smooth black surface, some golden brown and others pale. The bottom part displays the same pan now filled with red onion slices that appear soft and slightly caramelized, with a wooden spoon resting inside as if stirring, the onions turning translucent and pinkish-purple in color. The scene is clean and well-lit, bringing out the textures of both the almonds and onions clearly. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Carrots

Start by preheating your oven to 200 degrees Celsius (390 degrees Fahrenheit). Then, slice the carrots on a firm diagonal to about 3 millimeters thick. This slicing technique not only looks pretty but helps the carrots roast evenly and absorb the dressing later. Toss the carrot slices with 2 tablespoons of extra virgin olive oil and season them with sea salt and black pepper.

Step 2: Roast the Carrots

Arrange the carrots in a single layer on a baking tray lined with non-stick baking paper. Roast them for 15 to 20 minutes, giving them a turn once or twice, until they’re tender and the edges develop a lovely slight char that intensifies their natural sweetness.

Step 3: Toast the Almonds

While the carrots roast, heat a non-stick frying pan over medium heat. Add the slivered almonds and stir them frequently until they turn a light golden brown. This toasting step unlocks their nutty aroma and gives your salad a delightful crunch. Transfer them to a small bowl immediately to avoid over-toasting.

Step 4: Cook the Onions and Make the Dressing

Using the same pan, add the remaining tablespoon of olive oil and the thinly sliced red onions. Cook them gently over low to medium heat until softened and translucent. Then, stir in the white wine vinegar, maple syrup, and dried currants. This mixture forms a sweet and tangy dressing that perfectly complements the roasted carrots.

Step 5: Combine and Marinate

Transfer the roasted carrots to a large shallow serving dish and pour the warm onion dressing over them. Toss gently to combine everything. Taste and adjust seasoning, adding more vinegar if you want a sharper acidity. Ideally, let the salad stand for about 2 hours to allow all the flavors to meld beautifully.

Step 6: Finish with Fresh Mint and Almonds

Just before serving, fold the finely sliced fresh mint through the salad and sprinkle the toasted almonds on top. This final touch brings an incredible freshness and a textural contrast, making this Roasted Carrot Salad with Maple, Currants, and Mint Recipe truly irresistible.

How to Serve Roasted Carrot Salad with Maple, Currants, and Mint Recipe

Garnishes

For an extra pop of color and texture, try adding some crumbled feta or goat cheese, which beautifully contrasts the sweetness of the carrots. A sprinkle of pomegranate seeds adds jewel-like bursts of tang, while a few whole mint leaves make the presentation pretty and fragrant.

Side Dishes

This salad pairs wonderfully alongside grilled chicken or fish for a light, healthy meal. It also complements grain bowls featuring quinoa or couscous, or can stand alone as a vibrant starter that entices everyone’s appetite.

Creative Ways to Present

Serve this salad in a wide, shallow bowl to showcase all the colors and textures. For casual gatherings, try individual servings in small mason jars or on endive leaves as bite-sized delights. You can even turn it into a sandwich filling by layering it in soft pita bread with a smear of creamy hummus.

Make Ahead and Storage

Storing Leftovers

You can store leftover Roasted Carrot Salad with Maple, Currants, and Mint Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, but add the fresh mint only when you’re ready to serve to maintain its vibrant flavor.

Freezing

Freezing is not recommended for this salad since the texture of roasted carrots and fresh mint can suffer. The currants and dressing might also separate upon thawing, making it less appetizing.

Reheating

If you want to serve it warm, gently reheat the salad in a pan just until warmed through. Adding the dressing ingredients again or a splash of vinegar after reheating can freshen up the flavors. Remember to add the mint and toasted almonds only after reheating to preserve their textures and brightness.

FAQs

Can I use other nuts instead of slivered almonds?

Absolutely! Pine nuts, walnuts, or even pistachios work wonderfully. Just toast them lightly to bring out their flavor and crunch.

Is it necessary to let the salad stand for 2 hours?

While you can serve it right away, allowing the salad to rest helps the flavors meld beautifully, enhancing the balance of sweet, sour, and fresh notes.

Can I substitute maple syrup with honey?

Yes, honey is a fine substitute, though it has a slightly different flavor profile. Maple syrup offers a unique depth that complements the carrots and currants perfectly.

Can this salad be made vegan?

Definitely! This Roasted Carrot Salad with Maple, Currants, and Mint Recipe is naturally vegan as it is, so it fits perfectly into a plant-based diet.

How do I keep the mint fresh in the salad?

Add the mint just before serving for the best flavor and freshness. Wilted mint loses its bright taste and aroma, so it’s worth saving this step last.

Final Thoughts

This Roasted Carrot Salad with Maple, Currants, and Mint Recipe is one of those dishes that feels special yet is entirely approachable. With its lovely balance of sweet, tangy, crunchy, and fresh flavors, it’s the kind of salad you’ll want to bring back to your table again and again. Give it a try—you might just find a new favorite that brightens sunsets, dinner parties, or even weekday lunches with friends and family.