Carrot and Hot Honey Salad

This salad is spicy and sweet and savory all in one. It can be served warm, room temperature, or cold and lasts a week or so in the fridge.

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2 lbs carrots, cut into small pieces
2 cups cooked bulgar
1/2 bunch dill, roughly chopped
1 lemon, zest and juice
3/4 cup olive oil
1/4 cup habanero honey
4 oz goat cheese


  1. Heat oven to 400F
  2. Toss the carrots in a glug of oil and pinch of salt then roast until tender and caramelized
  3. Meanwhile whisk together the honey, olive oil, lemon zest, and juice with a big pinch of salt
  4. When the carrots are done, immediately toss with the other bulgar, dill, goat cheese, and honey mixture allowing the goat cheese to melt into the salad to make a creamy dressing