Roasted Carrot Salad w/ Pistachio Herbed Goat Cheese & Blood Orange Vinaigrette
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5 from 1 vote

Roasted Carrot Salad with Pistachio Herbed Goat Cheese & Blood Orange Vinaigrette

Cream, crunchy, tangy, sweet...this Roasted Carrot Salad with Pistachio Herbed Goat Cheese and Blood Orange Vinaigrette combines all the flavors for a delicious, and nutritious main dish salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Dish Salad, Salad
Cuisine: American, Gluten Free, Mediterranean, Vegetarian
Servings: 2 servings
Calories: 495kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


Roasted Carrots

  • 1 bunch petite carrots {about 20} peeled and trimmed
  • 1 teaspoon virgin coconut oil
  • sea salt and fresh ground black pepper to taste

Pistachio Herbed Goat Cheese

  • 8 Breton Gluten-Free Herb and Garlic Crackers
  • 1/4 cup unsalted dry roasted pistachio nuts
  • ~4 ounces goat cheese sliced in to 8- 1/4 inch rounds

Blood Orange Vinaigrette

  • Juice from 1 blood orange
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground turmeric
  • sea salt and ground black pepper to taste


  • 4 cups baby spinach
  • Roasted Carrots {above}
  • Pistachio Herbed Goat Cheese {above}
  • Blood Orange Vinaigrette {above}
  • Extra pistachio/herb cracker crumbs to sprinkle on top


  • Preheat oven to 400 degrees fahrenheit. Place carrots on a baking sheet, rub coconut oil on them and sprinkle with salt and ground black pepper. Place in oven and roast for ~20 minutes.
  • While the carrots are roasting, prepare the Pistachio Herbed Goat Cheese. Place pistachio nuts and crackers in a food processor, and process until the mixture is finely chopped, then place in a pie pan or shallow bowl. Slice goat cheese in to 1/4 inch slices, dip in a little water {this allows more crumbs to stick}, then dip in the nut/cracker mixture coating all the sides. Set aside until ready to assemble the salad.
  • Make the vinaigrette by combining the blood orange juice, olive oil, golden balsamic vinegar, turmeric, salt and pepper in a jar, then shake well, with the lid on, until well combined.
  • When the carrots have finished roasting, assemble the salads by dividing the baby spinach between two plates. Top each plate w/ half the roasted carrots {~ 10 per plate}, 4 pieces of the Pistachio Herbed Goat Cheese, 2 tablespoons of the blood orange vinaigrette, and sprinkle any additional pistachio/cracker crumbs on top of each salad.


Calories: 495kcal | Carbohydrates: 27g | Protein: 17g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 26mg | Sodium: 421mg | Potassium: 770mg | Fiber: 7g | Sugar: 10g | Vitamin A: 20065IU | Vitamin C: 20.3mg | Calcium: 187mg | Iron: 4.8mg