Carrot Feta Salad is a light, healthy spring salad made with just a few fresh ingredients. Bright lemon juice, fragrant mint, and crunchy roasted pistachios combine with salty feta to create a refreshing carrot salad with great texture and flavor.
This salad is easily adapted to a vegan diet by swapping maple syrup or agave for honey and using a plant-based feta. I often make it vegan—vegan feta adds the same creamy, tangy contrast to the carrots that traditional feta does. A simple lemon-olive oil vinaigrette ties everything together without weighing the salad down.
Carrot Feta Salad Recipe Tips:
For the best texture, serve this salad the day you make it. Carrot ribbons are crisp and lively at first but will soften if dressed and stored for too long.
If you don’t care for mint, substitute parsley, dill, or basil, or simply omit the herb. Carrot ribbons are simple to make with a vegetable peeler and offer a delicate mouthfeel that feels different from shredded or chopped carrots.
Try These Other Healthy Salad Recipes:
- Southwestern Roasted Vegetable Salad
- Healthy Broccoli Apple Salad
- Clean 4-Bean Salad
- Strawberry Fields Salad
Carrot Feta Salad
Carrot Feta Salad is a healthy spring salad with crisp carrot ribbons, tangy lemon vinaigrette, salty feta, mint, and roasted pistachios for crunch.
Salad, Side Dish
American
spring, vegan, vegetarian
Ingredients
- 4 to 5 medium carrots
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey or maple syrup
- pinch of salt
- 1/3 cup crumbled feta cheeseuse vegan feta to make this a vegan recipe
- 1/4 cup chopped roasted pistachios
- 1 tablespoon chopped fresh mint
Instructions
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Peel the carrots and use a vegetable peeler to create long ribbons. The core can be discarded.
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Place the carrot ribbons in a bowl of ice water for 20 minutes to firm them up and keep them crisp.
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Whisk together the lemon juice, olive oil, honey or maple syrup, and a pinch of salt in a small bowl to make the vinaigrette.
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Drain the carrots and pat them dry with paper towels.
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Toss the carrot ribbons with the vinaigrette in a medium bowl until evenly coated.
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Top the dressed carrots with crumbled feta, chopped pistachios, and fresh mint. Serve immediately.
Recipe Notes
Use regular feta for a non-vegan version; substitute maple syrup or agave and vegan feta to keep the salad plant-based.
Nutritional info is provided as an estimate and can vary based on ingredients, brands, and preparation methods.
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