Roasted Carrot Salad Tahini (Print)

Sweet roasted carrots atop fresh greens with a creamy tahini-lemon drizzle and crunchy seeds.

# Components:

→ Vegetables

01 - 1 lb peeled carrots, cut into 2-inch sticks
02 - 5 oz mixed salad greens (arugula, spinach, baby kale)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup pomegranate seeds (optional)

→ Roasting

05 - 2 tbsp olive oil
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper

→ Tahini-Lemon Drizzle

10 - 1/4 cup tahini
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tbsp maple syrup (use for vegan option)
13 - 1 small garlic clove, minced
14 - 2 to 3 tbsp water, as needed
15 - Salt, to taste

→ Garnish

16 - 2 tbsp toasted sunflower or pumpkin seeds
17 - 2 tbsp chopped fresh parsley

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, cumin, smoked paprika, sea salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast the carrots for 20 to 25 minutes, turning once midway, until tender and caramelized. Remove and allow to cool slightly.
04 - Whisk tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Gradually add water until smooth and pourable.
05 - Arrange mixed greens on a serving plate. Top with roasted carrots and sliced red onion. Drizzle with the tahini-lemon sauce.
06 - Sprinkle pomegranate seeds, toasted seeds, and chopped parsley over the salad. Serve immediately.

# Expert Advice:

01 -
  • Roasted carrots caramelize into something almost candy-like, but the tahini-lemon drizzle keeps it grounded and sophisticated.
  • It's vegan, gluten-free, and honestly tastes too indulgent to be either of those things.
  • You can have it on the table in under 45 minutes, which means weeknight dinner suddenly feels like you actually tried.
02 -
  • The tahini-lemon drizzle needs patience—don't rush the water addition or you'll end up with something broken and sad instead of silky.
  • Turning the carrots halfway through roasting is non-negotiable if you want even browning and actual caramelization instead of some burnt edges and pale centers.
03 -
  • Make the tahini drizzle ahead if you need to—it keeps for days in the fridge and actually tastes better the next day once the flavors settle into each other.
  • Don't dress the greens until just before serving or they'll wilt under the warm carrots and the weight of the drizzle.
Back