Honey-Roasted Carrot and Pomegranate Salad with Toasted Almonds

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Mediterranean-inspired salad combining sweet honey-roasted carrots, tart pomegranate seeds, and crunchy toasted almonds. This Mediterranean Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, honey, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 6 medium carrots, peeled and cut into 2-inch sticks
• 2 tbsp honey
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pomegranate seeds
• 1/3 cup toasted sliced almonds
• 2 tbsp chopped fresh mint leaves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 6 peeled and cut carrots with 2 tbsp honey, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots on a rimmed baking sheet in a single layer and roast for 25-30 minutes, turning halfway, until the carrots are tender and caramelized at the edges.
3. Step 3: Remove carrots from oven and let cool slightly. Transfer to a serving bowl and gently fold in 1/2 cup pomegranate seeds, 1/3 cup toasted sliced almonds, 2 tbsp chopped fresh mint, and 1 tbsp fresh lemon juice.
4. Step 4: Toss lightly to combine and serve warm or at room temperature as a refreshing side dish.