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-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, honey, 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 "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.

Ingredients

• 6 medium, peeled and cut into 2-inch sticks carrots
• 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

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.