Herb and Citrus Roasted Carrot Salad

Herb and Citrus Roasted Carrot Salad


  • 3 Tbsp J. Olive Co. Herbs de Provence Olive Oil*
  • 1 Tbsp J. Olive Co. Grapefruit Balsamic*
  • 1 lb carrots, peeled and cut in half
  • 1 cup pepitas (pumpkin seeds)
  • 3 cups salad greens
  • 3 tablespoons pomegranate seeds
  • 2 Tbsp Honey
  • ½ cup granulated sugar
  • 3 tablespoons water
  • 3 tablespoons unsalted butter
  • ¼ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • ¼ teaspoon cracked black pepper
  • Coarse or flaky salt to taste
    *Additional olive oil and balsamic may be used for drizzling over salad


  1. In a medium saucepan, combine honey, sugar, and water. Bring to a simmer, stirring frequently with a wooden spoon until the sugar begins to caramelize. Remove from heat, adding pepitas, butter, cinnamon, nutmeg, and a pinch of salt.
  1. Place mixture on a parchment lined baking sheet and spread out into an even layer to harden at room temperature. Once hard, break into pieces. 
  1. Preheat oven to 425. Place carrots on another baking sheet and drizzle with herbs de Provence Olive Oil, grapefruit balsamic, and season with salt and pepper. Roast for 10-12 minutes, or until tender and slightly caramelized.
  1. To serve, assemble greens on individual salad plates or a larger serving platter. Top with carrots, honey-pepita brittle, and pomegranate seeds. Drizzle the salad with any of the remaining pan drippings, plus additional olive oil and balsamic to taste.

Original recipe and image is from https://bit.ly/3uu6tvb