The perfect addition to your summer entertaining – simple, sweet and nutritious! 

Roasted Carrot, Honey And Candied Walnut Salad

Vegan, Refined Sugar Free, Dairy Free, Gluten Free

Contributed by The Fit Foodie’s Sally O’Neil thanks to Walnuts Australia.

Serves 2 – 4 as a side.
Prep Time: 15 minutes
Cooking Time: 30 minutes


  • 750g dutch carrots, tops removed
  • 2 tbsp olive oil*
  • Salt and pepper*
  • 2 tbsp honey*

For the Candied Walnuts:

  • Date syrup or honey, to taste*
  • Pinch sea salt flakes*
  • Aussie walnuts*


  • 2 tsp sesame seeds*
  • 2 tbsp pepitas*
  • 2 tbsp dried sour cherries*
  • Micro herbs of choice (or reserved carrot tops)

        *available at Naked Foods


          1. Preheat the oven to 180 degrees celsius. Add the honey and olive oil to a roasting tray and heat for 5 minutes.
          2.  Remove and with a spoon, mix the warm olive oil and honey.
          3. Add the carrots and toss to coat, then spread evenly across the tray.
          4. Season to taste with salt and pepper and return to the oven for 15-20 minutes.
          5. Make the candied walnuts but heating the date syrup or honey in a saucepan over medium heat.
          6. Once bubbling, remove from the heat and stir through the walnuts, ensuring they’re evenly coated.
          7. Spoon onto a lined baking tray, sprinkle with salt and refrigerate for 20 minutes.
          8. When the carrots are tender, remove and plate with sour cherries, micro herbs, pepitas and sesame seeds.
          9. Top with candied walnuts and serve!