This delicious Roasted Carrot Salad with Honey Cider Dressing is a perfect (and gorgeous) side for just about any entree. It also makes a fabulous vegetarian meal on its own!
Combine the pecans, butter, rosemary and salt on a medium size baking pan and place in the oven for one minute until the butter is melted. Stir well to coat the pecans with the butter mixture. Bake for 10 minutes, stirring once half way through. Remove from the oven and allow to cool on the pan.
Increase the oven temperature to 425˚F. Line a sheet pan with foil for easy cleanup.
Combine carrots, olive oil, salt and pepper on the prepared pan and stir to coat the carrots with the oil. Roast for 15-20 minutes, just until carrots are tender. Stir half way through to redistribute the carrots. Allow to cool a bit before topping the salad.
Arrange greens on a large serving platter. Top with the warm carrots, sliced red onion and pomegranate arils. Drizzle lightly with the dressing then finish the salad with the rosemary pecans and crumbled goat cheese. Pass extra dressing at the table.
See Café Tips above in the post for more detailed instructions and tips on how to prep this salad in advance.
The nutritional information for this salad does not include the Honey Cider Dressing. See that post for its nutritional infomation.