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

Scale

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

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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.