Roasted Carrot Salad Tahini (Printable Version)

Sweet roasted carrots atop fresh greens, finished with a creamy tahini-lemon drizzle for vibrant flavors.

# What You'll 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 (use honey if not vegan)
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 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, ground cumin, smoked paprika, sea salt, and black pepper. Spread them evenly on the prepared baking sheet.
03 - Roast the carrots for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove from oven and allow to cool slightly.
04 - While the carrots roast, whisk tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Gradually add water until the sauce is smooth and pourable.
05 - Arrange the mixed salad greens on a serving platter or individual plates. Top with roasted carrots and sliced red onion. Drizzle generously with the tahini-lemon sauce.
06 - Sprinkle pomegranate seeds, toasted seeds, and chopped parsley over the salad. Serve immediately.

# Additional Tips::

01 -
  • The carrots caramelize into candy-like sweetness while staying tender inside, a textural contrast that feels indulgent but tastes light.
  • That tahini drizzle tastes like it came from a restaurant kitchen, but it's just five ingredients whisked together in under five minutes.
  • It's vegan and gluten-free without announcing it—people eat it because it's genuinely delicious, not because it's "good for you."
02 -
  • Don't let the carrots cool completely before serving—they taste best when they're still warm and slightly soft, while the greens underneath stay cool and crisp.
  • If your tahini sauce seizes up and gets too thick, whisk in a little water at a time; it'll come back together and become silky again.
  • Taste the sauce before it goes on the salad; lemon juice varies in strength, so you might need more salt or a splash more water to get it right.
03 -
  • Taste your tahini before you whisk it into the sauce—if it tastes bitter or off, your bottle might be old and it's worth replacing, because it'll affect the whole dish.
  • If you want to make this more substantial, add chickpeas or cannellini beans to the salad; they soak up the tahini sauce and turn this into a complete meal without making it feel heavy.
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