Roasted Carrot Salad Tahini (Printable)

Sweet roasted carrots on fresh greens with a creamy tahini-lemon drizzle and vibrant garnishes.

# What you need:

→ 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
15 - Salt, to taste

→ Garnish

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

# How to make it:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots with olive oil, ground cumin, smoked paprika, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast carrots for 20 to 25 minutes, turning once halfway, until tender and caramelized. Remove from oven 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 while whisking until smooth and pourable.
05 - Arrange mixed greens on a serving platter or on individual plates. Top with roasted carrots and sliced red onion.
06 - Drizzle tahini-lemon sauce over the salad. Sprinkle with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The tahini sauce is luxuriously creamy without a drop of cream—it's become my go-to dressing for everything.
  • Roasted carrots have a different kind of sweetness than raw ones, and they somehow make even simple greens feel special.
  • It comes together in under 45 minutes and feels impressive enough to serve to people you want to impress.
02 -
  • The tahini sauce will thicken as it cools, so make it slightly looser than you think you want it—you can always whisk in more water at the table.
  • Don't skip turning the carrots halfway through roasting; unturned carrots stick and burn on one side while staying pale on the other.
  • Freshly squeezed lemon juice is non-negotiable here—it's what keeps the tahini from tasting heavy and one-dimensional.
03 -
  • Make the tahini drizzle ahead of time and store it in the fridge; it keeps for several days and actually tastes a little better as the flavors meld.
  • Roast extra carrots when you're making this—they're wonderful in grain bowls, on boards, or eaten as a snack with hummus.
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