Healthy Maple-Roasted Carrot Pickle Salad

This Healthy Maple-Roasted Carrot Pickle Salad is a vibrant, flavorful dish that brings together sweet, tangy, and crunchy elements in every bite. Tender roasted carrots glazed with maple syrup meet the zesty kick of pickles, tossed with fresh greens and a light vinaigrette. It’s a perfect side for fall dinners, holiday tables, or even as a refreshing lunch salad — healthy never tasted this good!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 Servings

Course: Healthy Recipes, Salad, Side Dish

Cuisine: American, Fusion

Calories: 180

Ingredients Equipment Method Notes

Ingredients

For the Salad
4 large carrots peeled and sliced
1 tbsp olive oil
1 ½ tbsp maple syrup
½ tsp salt
¼ tsp black pepper
1 cup chopped pickles dill or bread-and-butter style
3 cups mixed salad greens or arugula
¼ cup crumbled feta cheese optional
¼ cup roasted nuts or seeds like pecans or pumpkin seeds
For the Dressing
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Pinch of salt and pepper

Equipment

Baking sheet
Mixing bowl
Whisk
Knife & cutting board
Serving bowl

Method

Roast the Carrots
Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, salt, and pepper. Roast on a baking sheet for 20–25 minutes until caramelized and tender.
Prepare the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
Assemble the Salad
In a large bowl, combine roasted carrots, chopped pickles, salad greens, and nuts. Drizzle with the dressing and toss gently.
Serve & Enjoy
Top with crumbled feta if using and serve warm or at room temperature.

Notes

For a vegan version, skip the feta cheese.

Add a handful of cooked quinoa or lentils for extra protein.

Try spicy pickles for a bolder flavor twist.

This salad can be served warm or chilled — perfect for meal prep!