Roasted Carrot Arugula Salad

This stunning roasted carrot and arugula salad is sure to impress you as it has a perfect balance of flavours. Spicy and bitter arugula, sweet caramelized carrots and intensely aromatic red currants are perfectly balanced with orange honey dressing that adds a bit of sweetness and helps achieve an even more harmonious taste. This salad is so quick and easy to make and will probably become your favourite one. 


3 small carrots (or 2 of medium size)
40 g arugula
30 g red currants
½ tsp oregano
2 tbsps olive oil
¼ tsp turmeric

2 tbsp fresh orange juice
½ tbsp extra virgin olive oil
1 tsp honey (we used Spring Is In The Air)
zest of ½ orange
ground black pepper to taste
pink Himalayan salt to taste

yield: 4 servings


  1. Wash and peel the carrots. Chop the carrots into 3-4 cm length pieces.

  2. Preheat oven to 210° C degrees. Line a baking sheet with foil or parchment paper. Toss carrots with turmeric, oregano and olive oil and bake for 25-30 minutes until they are fragrant and tender. Remove from oven and let cool slightly.

  3. In a bowl, mix orange juice together with honey, olive oil, orange zest, Himalayan pink salt and freshly ground black pepper.

  4. Place arugula, carrots, and red currants in a large bowl. Gently toss with dressing and divide among 4 plates.


Please let us know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nordichoney


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