Mediterranean Roasted Carrot & Pistachio Salad

This roasted carrot, date, and pistachio salad is a warm Mediterranean hug in a bowl; caramelized carrots and peppery arugula meet chewy dates and buttery pistachios. A glossy vinaigrette made with Extra Virgin Olive Oil and Mediterranean Balsamic Vinegar ties everything together with nutty, floral sweetness. A sprinkle of feta or goat cheese makes it elegant enough for both weeknight dinners and special gatherings.

Serves: 4 as a side

Ingredients

For the salad
2½ lbs carrots, peeled and cut into ½‑inch sticks or coins
2 tbsp Field Blend Extra Virgin Olive Oil
½–1 tsp kosher salt
¼ tsp black pepper
1 tsp Moroccan Seasoning
10–12 Medjool dates, pitted and torn in halves
½ cup roasted pistachios, roughly chopped
4–5 cups arugula or spring mix (arugula works especially well with sweet dressings)

Optional: 2–3 oz. crumbled feta or goat cheese for a creamy, tangy note~Highly
Recommend!!!

For the Vinaigrette
3 tbsp Mediterranean Balsamic Vinegar
4–5 tbsp Field Blend Extra Virgin Olive Oil
1–2 tsp honey
½ tsp Dijon mustard
Pinch kosher salt and black pepper

Preparation

Roast the carrots
Heat oven to 400°F
Toss carrots with Field Blend EVOO, salt, pepper, and Moroccan Seasoning until evenly coated.
Spread on a parchment‑lined sheet pan and roast 20–25 minutes, flipping once, until browned on the edges and just tender.

Make the vinaigrette
In a small bowl or jar, whisk balsamic, Dijon, and a pinch of salt and pepper.
Whisk in olive oil in a thin stream until emulsified; taste and add a touch of honey if you’d like it sweeter.

Assemble the salad
In a large bowl, add arugula and about half of the vinaigrette; toss lightly.
Add warm roasted carrots, dates, and most of the pistachios; toss gently, adding more dressing as needed.

Transfer to a platter, then sprinkle with remaining pistachios and cheese if using. Finish with the remaining vinaigrette and serve slightly warm or at room temperature.