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    Home » Dinner

    Carrot Orange Salad with Feta

    AU$1.94 | £0.80 per serve
    By Robyn | Published: Dec 9, 2022 | Modified: Dec 10, 2022

    TO THE RECIPE
    close up of carrot orange salad on plate with text overlay to create a pin for Pinterest

    This light and refreshing orange and carrot salad recipe with salty feta and crunchy almonds is a beautiful salad that can be enjoyed all year round.

    Carrot and orange salad on white serving platter sprinkled with feta, almonds and fresh herbs.

    I often add feta to salads (as you may have seen from my beetroot and feta salad and Greek salad). It adds a little salty creaminess that is the perfect match to juicy vegetables. This carrot orange salad with crunchy almonds and peppery rocket, all dressed in a mustard dressing made with the juice from the orange; is full of colour, textures, and so refreshing.

    Jump to:
    • Why we love this salad
    • Ingredients notes and substitutions
    • How to make this carrot salad
    • FAQ
    • My recipe tips
    • Storage
    • Serving Ideas
    • Variations
    • Ideas to use leftover ingredients
    • More easy salad recipes
    • Carrot and Orange Salad with Feta

    Why we love this salad

    • If you have purple carrots, this shaved carrot salad is a lovely way of showing off their beautiful two-tone colour.
    • A carrot ribbon salad is a pretty way of serving carrots in a salad, rather than grating them as in coleslaw or cutting them in to matchsticks.
    • This raw carrot salad is on the table in 15 minutes.
    • Like my Spanish orange salad, this orange and feta salad is a bright and colourful salad that stands out from the other salads on the table.

    Ingredients notes and substitutions

    • Carrots – as you will see from the photos, I have used purple heirloom carrots for their contrasting colour with the orange, however you can use a mixture of yellow and purple heirloom carrots, dutch baby carrots or ‘normal’ orange carrots (which will reduce the cost significantly). It will taste the same, and still look very pretty!
    • Oranges – blood oranges look especially pretty, but you can use naval oranges or even a ruby red grapefruit.
    • Rocket – arugula. The peppery leaves go well with the sweet carrots and oranges and salty feta. You can sub in baby spinach or watercress.
    • Feta cheese – I often use creamy Danish feta in this recipe, but feel free to use Greek feta if you prefer.
    • Almonds – add a lovely crunch to the dish. If you have smoked almonds they are delicious in this salad, but if you use roasted or smoked salmons remember this when seasoning your vinaigrette as you don’t want the salad to be too salty with the feta.
    • Dill – this soft herb adds a lovely aniseed flavour to the salad. You can however use flat leaf parsley instead.
    • Mustard – wholegrain mustard or dijon mustard.
    ingredients needed to make the recipe measured out and placed in individual bowls.

    How to make this carrot salad

    1. Segment the orange
    2. Mix the oil, orange juice and wholegrain mustard to make the dressing
    a blood orange on wooden board with knife showing how to peel the rind off an orange
    the vinaigrette ingredients in a small white bowl
    1. Assemble the salad.
      • TIP: I like to arrange the salad in layers, leave the feta for the top. If you stir the salad the feta can break up and whilst the salad will still taste just as good, it won’t look quite as vibrant.
    2. Top with the carrot shavings and sliced oranges.
    Rocket (arugula) leaves arranged on a serving platter
    Blood orange slices and carrot ribbons placed over the rocket (arugula) leaves
    1. Crumble over the feta cheese and sprinkle over the chopped almonds and fresh herbs.
    2. Drizzle over the dressing and serve.
    Feta, chopped almonds and herbs sprinkled over the oranges, carrots and rocket (arugula)
    the dressing drizzled over the salad, extra dressing and almonds served on the side.
    close up of the finished salad on white serving platter.

    FAQ

    What is the season for blood oranges?

    Blood orange season in the UK is December to May. In Australia it is August to October.

    How do you cut carrots for salad?

    If you don’t want to shave the carrots, you can coarsely grate them or cut into fine sticks.

    How long does orange vinaigrette last?

    Once mixed, store the orange vinaigrette in the fridge for up to 3-4 days.

    My recipe tips

    • How to buy blood oranges: When buying blood oranges choose ones with a firm skin that feel heavy and smell fragrant. If blood oranges aren’t in season, then use a ruby grapefruit or navel orange which are delicious in salads such as this Spanish orange salad.
    • To make carrot ribbons: take a vegetable peeler and peel down the length of the carrot to create a ribbon.

    Storage

    This salad, despite being best eaten on the day it is made is still very tasty the next day. Any leftovers can be place in an airtight container in the fridge and eaten for lunch the following day.

    Serving Ideas

    • This salad is a delicious side to grilled or poached fish, especially salmon.
    • Serve as a starter / appetizer.
    • As part of a buffet / potluck.
    carrot salad on white serving platter, with extra almonds and blood oranges just visible.

    Variations

    • No baby carrots: use 2 larger carrots
    • Nut free: replace the almonds with pumpkin seeds, or leave out altogether.
    • Dairy free/vegan: leave out the feta and add a pinch of salt to the salad dressing, or use a vegan feta.

    Ideas to use leftover ingredients

    • Feta cheese – sprinkle over green beans with almonds, if you have a small amount of feta, this Turkish yogurt dip is a quick and easy way to use it up (and uses fresh dill too).
    • Almonds – serve on top of green beans with feta (link above), whizz into a cold cucumber gazpacho, or for something sweet, this Biscoff rocky road.
    • Rocket (arugula) – this rocket salad with pomegranate seeds is another easy and stunning salad, or add a handful of leaves to tuna pesto pasta, blend a handful of rocket in to this cashew pesto to add a peppery kick.
    • Carrots – grate into coleslaw, make air fryer carrot fries, or whizz in to carrot and lentil soup.
    • Dill – if you’ve bought a packet of dill, blitz the leftover dill in to dill pesto, add to salmon pate, or add to a creamy cucumber salad.

    More easy salad recipes

    • Beetroot Feta Walnut Salad
    • Watermelon Mozzarella Salad with Basil
    • White Bean Caprese Salad
    • Malfouf Salad
    small white plate with orange salad on it, with fork ready to eat. The large salad platter to the top left corner.

    Carrot and Orange Salad with Feta

    Author: Robyn

    This light and refreshing orange and carrot salad recipe with salty feta and crunchy almonds is a beautiful salad that can be enjoyed all year round.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Course Light Meals, Lunch, Salad
    Cuisine Modern english/modern australian
    Servings 4 people
    Calories 138 kcal

    Ingredients
      

    • 4 baby carrots ($2.00 / £1.10)
    • 1 small blood orange or navel orange, cut into segments/slices, any juice saved for dressing ($1.16 / £0.30)
    • ½ tablespoon olive oil ($0.08 / £0.04)
    • ½ teaspoon wholegrain mustard ($0.04 / £0.01)
    • Large handful of rocket ($0.84 / £0.50)
    • 100g (3.5 oz) feta cheese ($1.75 / £0.68)
    • 40g (¼ c) almonds, roughly chopped ($0.84 / £0.34)
    • Couple of fronds of fresh dill ($1.00 / £0.20)
    • Fresh black pepper ($0.02 / £0.01)

    Instructions
     

    • Cut away the peel of the orange with a knife, then cut the fruit into segments or slices. Take care to save any juice.
    • Whisk the olive oil with the mustard and any orange juice then season to taste (if using feta no need to add salt), and set to one side.
    • Slice the baby carrots lengthwise with a vegetable peeler. Lay them on a plate with the rocket and orange slices/segments. Sprinkle over the feta, almonds and dill then drizzle over the dressing and serve.
    • Eat straight away.

    Notes

    Estimated costs: Australia $7.73. Per serve = $1.94
    UK £3.18. Per serve = £0.80 (this is calculated using rainbow carrots, using standard carrots will reduce the cost significantly)
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Carrots – as you will see from the photos, I have used purple heirloom carrots for their contrasting colour with the orange, however you can use a mixture of yellow and purple heirloom carrots, dutch baby carrots or ‘normal’ orange carrots (which will reduce the cost significantly). It will taste the same, and still look very pretty!
    Oranges – blood oranges look especially pretty, but you can use naval oranges or even a ruby red grapefruit.
    • How to buy blood oranges: When buying blood oranges choose ones with a firm skin that feel heavy and smell fragrant. If blood oranges aren’t in season, then use a ruby grapefruit or navel orange which are delicious in salads such as this Spanish orange salad.
    Rocket – arugula. The peppery leaves go well with the sweet carrots and oranges and salty feta. You can sub in baby spinach or watercress.
    Feta cheese – I often use creamy Danish feta in this recipe, but feel free to use Greek feta if you prefer.
    Almonds – add a lovely crunch to the dish. If you have smoked almonds they are delicious in this salad, but if you use roasted or smoked salmons remember this when seasoning your vinaigrette as you don’t want the salad to be too salty with the feta.
    Dill – this soft herb adds a lovely aniseed flavour to the salad. You can however use flat leaf parsley instead.
    Mustard – wholegrain mustard or dijon mustard.

    Nutrition

    Calories: 138kcalCarbohydrates: 4gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 295mgPotassium: 126mgFiber: 2gSugar: 2gVitamin A: 1611IUVitamin C: 3mgCalcium: 159mgIron: 1mg
    Keyword blood oranges, carrot salad, feta salad, orange carrot salad, orange juice dressing

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Meg says

      March 05, 2022 at 11:00 am

      5 stars
      This salad looks so colourful and features wonderful combination of flavours, thank you. Meg

      Reply
      • Robyn says

        March 05, 2022 at 3:16 pm

        Thank you Meg 🙂

        Reply
    2. Katerina says

      December 30, 2019 at 9:58 pm

      I have never paired orange and carrot before but I love feta salads and now I want to try this! Thanks so much for sharing. Wishing you a very happy New Year!

      Reply
      • Robyn says

        January 02, 2020 at 11:17 am

        Thank you Katerina. Orange and carrot does sound like a surprising combination but it really works! Happy New Year to you too!

        Reply
    3. Gavin says

      December 30, 2019 at 11:57 am

      YUMMMMM! Fresh, salty, acidic & crunchy. This salad ticks all the boxes with limited easy to get ingredients. This could well become a family fav!

      Reply
      • Robyn says

        December 30, 2019 at 4:52 pm

        Thanks Gavin, yes no complicated ingredients here! Hope your family enjoy it.

        Reply
    4. Sally says

      December 30, 2019 at 8:25 am

      This is such a vibrant salad! I love the combination of citrus with the peppery rocket as well. This would be a perfect side for a BBQ.

      Reply
      • Robyn says

        December 30, 2019 at 4:51 pm

        Thanks Sally! It is such a great side dish!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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