If you’re on the hunt for a vibrant, flavorful, and wholesome dish, the Roasted Carrot Salad with Tahini Lemon Drizzle Recipe is about to become your new go-to. This salad is a celebration of simple ingredients coming together in perfect harmony—sweet, caramelized roasted carrots mingle with peppery greens and crispy red onions, all elevated by a luscious tahini lemon drizzle that adds a zesty, nutty punch. It’s an easy recipe that feels fancy enough for guests yet comforting enough for a weeknight dinner, delivering a rainbow of flavors and textures in every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish shine. Each element plays a vital role in building layers of flavor, from the earthiness of cumin to the brightness of fresh lemon juice. Plus, the mix of textures—from crunchy seeds to tender greens—makes this salad truly special.
- Carrots (1 lb): Peeled and cut into sticks, they roast to golden sweetness and tender perfection.
- Mixed salad greens (5 oz): Arugula, spinach, and baby kale provide a fresh, peppery base that balances the richness.
- Red onion (1 small): Thinly sliced for a sharp bite and crunch that complements the roasted carrots.
- Pomegranate seeds (1/4 cup, optional): These add bursts of juicy sweetness and vibrant color.
- Olive oil (2 tbsp): Essential for roasting the carrots to bring out their natural sweetness and add richness.
- Ground cumin (1/2 tsp): Imparts a warm, earthy depth that enhances the roasted flavor.
- Smoked paprika (1/2 tsp): Adds a subtle smoky note that pairs beautifully with the sweet carrots.
- Sea salt (1/2 tsp): Brings out all the flavors in the dish.
- Freshly ground black pepper (1/4 tsp): Adds a gentle spice and sharpness.
- Tahini (1/4 cup): This creamy sesame paste forms the heavenly base of the drizzle.
- Fresh lemon juice (2 tbsp): Brings brightness and a touch of acidity to balance the richness.
- Maple syrup (1 tbsp): A natural sweetener to round out the tangy sauce.
- Garlic (1 small clove): Minced for a punch of savory goodness.
- Water (2 to 3 tbsp): Used to thin the tahini sauce to a smooth, pourable consistency.
- Toasted sunflower or pumpkin seeds (2 tbsp): For an irresistible crunch and nuttiness.
- Fresh parsley (2 tbsp): Chopped to add a fresh, herbaceous note.
How to Make Roasted Carrot Salad with Tahini Lemon Drizzle Recipe
Step 1: Preheat oven and prepare baking sheet
Start by preheating your oven to 425°F to get it nice and hot for roasting the carrots. Line a baking sheet with parchment paper to keep things tidy and make for easy cleanup—plus it helps the carrots roast evenly without sticking.
Step 2: Season carrots
In a large bowl, toss your carrot sticks with olive oil, ground cumin, smoked paprika, sea salt, and black pepper. This seasoning mix complements the natural sweetness of the carrots while adding warmth and subtle smokiness. Spread the carrots out evenly on the prepared baking sheet so they roast up beautifully caramelized.
Step 3: Roast carrots
Pop the carrots into the oven and roast for 20 to 25 minutes, giving them a turn halfway through to ensure even cooking. You’ll want them tender and golden with those irresistible caramelized edges. Once out of the oven, let them cool slightly before assembling your salad.
Step 4: Prepare tahini-lemon drizzle
While the carrots roast, whip up the star of the dressing. In a small bowl, whisk together tahini, freshly squeezed lemon juice, maple syrup, minced garlic, and salt. Gradually add water, a tablespoon at a time, until the sauce becomes smooth and pourable. This drizzle is where the magic happens—its creamy, tangy, slightly sweet flavor is what elevates this salad to something unforgettable.
Step 5: Assemble the salad
Lay down a bed of mixed salad greens on your serving dish or individual plates. Pile on those beautifully roasted carrots and scatter thin slices of red onion across the top. Then, generously drizzle the tahini lemon sauce over everything, making sure every bite will have that delicious zing.
Step 6: Garnish and serve
Finish by sprinkling on pomegranate seeds if you’re using them, for pops of color and juicy bursts, plus toasted sunflower or pumpkin seeds for crunch. A handful of fresh parsley adds a lovely herbal freshness. Serve immediately to enjoy the perfect contrast of warm carrots and cool, crisp greens with that delightful drizzle tying it all together.
How to Serve Roasted Carrot Salad with Tahini Lemon Drizzle Recipe
Garnishes
Beyond the suggested pomegranate seeds, toasted seeds, and parsley, you can experiment with garnishes like crumbled feta, sliced avocado, or even some toasted nuts to add extra texture and flavor layers to your Roasted Carrot Salad with Tahini Lemon Drizzle Recipe. A sprinkle of Za’atar or sumac can bring an extra Middle Eastern flair.
Side Dishes
This salad pairs wonderfully with grilled chicken, warm quinoa, or a hearty bowl of lentil soup. Since it’s light but flavorful, it also works well alongside roasted meats or as a fresh contrast to heavier mains, making it an excellent side or even a stand-alone meal for lunch.
Creative Ways to Present
For a party or special dinner, consider serving the salad in individual glass jars or small bowls layered attractively with the greens on the bottom, roasted carrots on top, and drizzle last. Alternatively, serve it on a large wooden board alongside crusty bread to make a colorful, inviting spread that everyone will love.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad components separately to keep things fresh. Roasted carrots and dressing should be kept in airtight containers in the refrigerator for up to 3 days. Keep the greens and garnishes separate to avoid wilting and assemble right before serving.
Freezing
This salad is best enjoyed fresh, and freezing the roasted carrots or tahini drizzle is not recommended as it can alter texture and flavor. Instead, plan to make fresh batches or store leftovers in the fridge for a quick, delicious meal.
Reheating
If you want to enjoy the roasted carrots warm later on, gently reheat them in the oven or on a skillet until warmed through. Avoid microwaving to prevent them from becoming mushy. Once reheated, add fresh greens and drizzle the tahini lemon sauce freshly whisked for best results.
FAQs
Can I use other vegetables instead of carrots?
Absolutely! While carrots bring natural sweetness and a lovely texture when roasted, you can experiment with butternut squash, sweet potatoes, or even beets for a unique twist on this Roasted Carrot Salad with Tahini Lemon Drizzle Recipe.
Is tahini necessary for the dressing?
Tahini is key to creating that creamy, nutty drizzle that defines this salad’s flavor profile. You could try substituting with almond butter or sunflower seed butter, but the distinct sesame flavor of tahini is what makes this recipe shine.
How spicy is this salad?
This salad is generally mild, with warmth coming from cumin and smoked paprika rather than heat. If you want a little kick, feel free to add a pinch of cayenne pepper or some finely chopped fresh chili.
Can I make this recipe vegan?
Yes! This entire Roasted Carrot Salad with Tahini Lemon Drizzle Recipe is naturally vegan-friendly, making it perfect for plant-based diets without losing any deliciousness.
What’s the best way to peel and cut carrots for roasting?
Use a vegetable peeler to remove the outer skin, then slice them into roughly 2-inch sticks to ensure even cooking and caramelization. Try to keep the pieces uniform so they roast at the same rate.
Final Thoughts
This Roasted Carrot Salad with Tahini Lemon Drizzle Recipe is a joyful dish to prepare and even more delightful to eat. With its combination of sweet, savory, tangy, and crunchy elements, it’s a true crowd-pleaser that’s easy enough for everyday meals but special enough to impress. I can’t wait for you to try it and make it a staple in your kitchen rotation—you’re going to love how vibrant and satisfying it feels with every forkful!
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Roasted Carrot Salad with Tahini Lemon Drizzle Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vibrant Roasted Carrot Salad with Tahini Lemon dressing is a flavorful and healthy dish that combines sweet and smoky roasted carrots with fresh mixed greens, red onion, and a creamy tahini-lemon drizzle. Enhanced with pomegranate seeds and toasted seeds for crunch, this salad makes a perfect light lunch or a delicious side for any meal.
Ingredients
Vegetables and Greens
- 1 lb carrots, peeled and cut into 2-inch sticks
- 5 oz mixed salad greens (arugula, spinach, baby kale)
- 1 small red onion, thinly sliced
- 1/4 cup pomegranate seeds (optional)
Seasonings and Oil
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Tahini Lemon Dressing
- 1/4 cup tahini
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp maple syrup
- 1 small garlic clove, minced
- 2 to 3 tbsp water, as needed
- Salt, to taste
Garnishes
- 2 tbsp toasted sunflower seeds or pumpkin seeds
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season carrots: In a large bowl, toss the peeled and cut carrot sticks with olive oil, ground cumin, smoked paprika, sea salt, and freshly ground black pepper, ensuring the carrots are evenly coated with the seasoning blend.
- Roast carrots: Spread the seasoned carrots evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, turning them once halfway through the cooking time, until the carrots are tender and caramelized. Remove from the oven and let them cool slightly.
- Prepare tahini-lemon drizzle: In a small bowl, whisk together tahini, freshly squeezed lemon juice, maple syrup, minced garlic, and salt to taste. Gradually add water, 2 to 3 tablespoons, until the sauce reaches a smooth and pourable consistency.
- Assemble salad: On a serving platter or individual plates, arrange the mixed greens. Top with the roasted carrots and thinly sliced red onion. Drizzle generously with the tahini-lemon sauce over the salad.
- Add garnishes and serve: Sprinkle the salad with pomegranate seeds, toasted sunflower or pumpkin seeds, and chopped fresh parsley for added texture and flavor. Serve the salad immediately to enjoy the fresh and vibrant flavors.
Notes
- You can substitute maple syrup with honey if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the carrot seasoning.
- To make this salad vegan, ensure the maple syrup is used instead of honey.
- Feel free to swap mixed greens based on availability or preference.
- The pomegranate seeds are optional but add a lovely burst of sweetness and color.
