Roasted Carrot Salad Tahini (Print)

Sweet roasted carrots and mixed greens with a creamy tahini-lemon drizzle and toasted seeds.

# Components:

→ 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 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, coat carrot sticks with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
03 - Bake carrots for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Allow to cool slightly.
04 - Combine tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Whisk in water gradually until smooth and pourable.
05 - Spread mixed greens on serving plates. Top with roasted carrots and red onion slices. Drizzle with tahini-lemon sauce.
06 - Sprinkle pomegranate seeds, toasted seeds, and chopped parsley over the salad. Serve immediately.

# Chef Secrets:

01 -
  • The tahini drizzle tastes secretly luxurious but comes together in under five minutes.
  • It feels restaurant-quality but doesn't require any special skills or hard-to-find ingredients.
  • You can prep it in the morning and serve it warm or at room temperature, making it perfect for when you're feeding people without stress.
02 -
  • Don't skip turning the carrots halfway through roasting—the side that touches the pan gets darker and sweeter, but the other side needs heat too.
  • If your tahini sauce breaks or looks grainy when you add the water, it means you added it too fast; start over with fresh tahini and drizzle the water in slowly while whisking constantly.
03 -
  • Make the tahini sauce ahead of time and store it in the fridge for up to five days—it thickens as it cools, so thin it with a little water before serving.
  • If you're bringing this to a potluck, roast the carrots at home, pack them in a container, and assemble everything at the venue so the greens stay crisp and the carrots are still warm.
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