Honey-Roast Carrot, Feta, and Parsley Salad

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 4 ratings

This salad has it all - sweet carrots, salty feta, earthy cumin and fresh parsley. An absolute meal in a bowl.

recipe updated Jan 20, 2020


  • Honey icon
    35g (about 1¾ tbsp)
  • Cumin seeds icon
    Cumin seeds
    3 tsp
  • White vinegar icon
    White vinegar
    15ml (1 tbsp)
  • Carrot icon
    600g (about 12)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Salt & pepper icon
    Salt & pepper
    2 pinches
  • Baby spinach icon
    Baby spinach
    60g (about 2 cups)
  • Feta cheese icon
    Feta cheese
    100g (about ½ cup)
  • Fresh parsley icon
    Fresh parsley
    50g (about ¾ cup)
  • Lemon icon
    about ½ unit (29g)


  • kCook icon Parchment paper
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large serving bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 190°C
  2. Line a clean baking sheet with parchment paper
  3. Add honey, cumin seeds and white vinegar to a clean small bowl
  4. Stir together and set aside
  5. Add carrot and olive oil to a clean medium bowl
  6. Season with salt & pepper
  7. Toss together until combined
  8. Arrange vegetables in baking sheet
  9. Bake - 15 min, 190°C
  10. Pour glaze into roasted vegetables
  11. Bake until soft - 15 min, 190°C
  12. Add baby spinach and feta cheese to a clean large serving bowl
  13. Transfer roasted vegetables to large serving bowl
  14. Add fresh parsley and lemon to the large serving bowl
  15. Season with salt & pepper
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