Roasted Carrot Salad Tahini (Printable)

Sweet roasted carrots with fresh greens and a creamy tahini-lemon drizzle topped with seeds and herbs.

# Ingredient List:

→ Vegetables

01 - 1 lb carrots, peeled and 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
13 - 1 small garlic clove, minced
14 - 2 to 3 tbsp water, as needed
15 - Salt, to taste

→ Garnish

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

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the carrots evenly on the prepared baking sheet and roast for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove and let cool slightly.
04 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Gradually add water until the sauce reaches a smooth, pourable consistency.
05 - Arrange the mixed greens on a serving platter or individual plates. Top with roasted carrots and sliced red onion, then drizzle generously with the tahini-lemon sauce.
06 - Sprinkle the salad with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • Roasted carrots develop a natural sweetness that makes you forget you're eating vegetables.
  • The tahini dressing is creamy without any cream, and it comes together in under five minutes.
  • This salad works equally well as a side dish or a complete meal on its own.
02 -
  • Don't skip turning the carrots halfway through roasting—the second side needs equal time to caramelize, and this simple action prevents uneven cooking.
  • The tahini dressing will continue to thicken as it sits, so make it just before serving and add extra water if needed right before drizzling.
  • Taste the dressing before it goes on the salad; it should make you smile when you take a spoonful, not make you reach for more salt.
03 -
  • If you make the tahini dressing ahead, store it in a jar with a tight lid; it will thicken, but a quick whisk or shake brings it back to the right consistency.
  • Roast extra carrots and use them through the week in grain bowls, wraps, or beside roasted chicken—they taste even better the next day as their sugars continue to concentrate.
Go Back