Roasted Carrot Tahini Salad (Print Version)

Sweet roasted carrots atop fresh greens, enhanced by a zesty tahini-lemon drizzle and crunchy seeds.

# What You Need:

→ Vegetables

01 - 1 lb carrots (peeled, 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 - 2–3 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 oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, toss carrot sticks with olive oil, ground cumin, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Spread seasoned carrots evenly on the prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove from oven and let cool slightly.
04 - Whisk tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Gradually add water, whisking until the sauce is smooth and pourable.
05 - Arrange mixed greens on a platter or individual plates. Top with roasted carrots and sliced red onion. Drizzle generously with the tahini-lemon sauce.
06 - Sprinkle with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • The carrots caramelize into sweet little bites while staying tender, and the tahini sauce is creamy without being heavy.
  • It comes together in under an hour and tastes impressive enough to share, but simple enough to make on a regular Tuesday.
  • Works for vegan diets, gluten-free eaters, and anyone who just wants something that feels good to eat.
02 -
  • Don't skip the turning step halfway through roasting—carrots need that flip to get evenly caramelized on all sides.
  • The tahini sauce can look broken or too thick, but keep whisking and it'll come together as you add water gradually.
  • Warm carrots on cool greens is exactly the right temperature contrast, so don't wait around once everything is ready.
03 -
  • Buy whole pomegranate seeds from the produce section or save them when you're already using pomegranates for something else—they're worth it for the brightness they bring.
  • Toast your own seeds in a dry pan for two minutes before using them—that small step makes them taste so much fresher and more lively.
Go Back