Honey-Lavender Glazed Carrot and Goat Cheese Salad

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender steamed carrots glazed with a honey-lavender dressing, paired with tangy goat cheese and toasted walnuts for a refreshing regional salad. This American-inspired salad recipe, ready in about 22 minutes, pairs carrots, water, Colorado wildflower honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 American cuisine 220 cal/serving

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Ingredients

5 large, peeled and cut into 3-inch sticks carrots
4 cups for steaming water
2 tbsp Colorado wildflower honey
1/2 tsp, finely crushed dried culinary lavender
1 tbsp fresh lemon juice
4 oz, crumbled goat cheese
1/3 cup, chopped toasted walnuts
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped for garnish fresh parsley

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Instructions

Step 1: Pour 4 cups water into a large pot with a steamer basket, bring to a boil over high heat.
Step 2: Add 5 peeled and cut large carrots (3-inch sticks) to the steamer basket, cover and steam for 8-10 minutes until tender but firm.
Step 3: Meanwhile, whisk together 2 tbsp Colorado wildflower honey, 1/2 tsp finely crushed dried culinary lavender, 1 tbsp fresh lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
Step 4: Once carrots are steamed, transfer them to a large mixing bowl and drizzle the honey-lavender dressing over them, tossing gently to coat.
Step 5: Sprinkle 4 oz crumbled goat cheese and 1/3 cup chopped toasted walnuts evenly over the glazed carrots.
Step 6: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.