Roasted Carrot Salad Tahini Lemon (Printable)

Sweet roasted carrots on fresh greens finished with a creamy tahini-lemon drizzle and 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 seeds or pumpkin seeds
17 - 2 tbsp chopped fresh parsley

# Directions:

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

# Expert Advice:

01 -
  • The carrots get sweet and almost candy-like while staying tender, no vegetable-eating chore required.
  • That tahini drizzle is tangy, creamy, and brings everything together like a warm hug on a plate.
  • It feels fancy enough to impress people but takes less time than scrolling through your phone.
02 -
  • Don't skip turning the carrots halfway through roasting—the ones that stay still will brown unevenly and some will dry out while others stay pale.
  • Make your tahini sauce right before serving, because it thickens as it sits; if it does, whisk in a little more water and it comes right back to life.
  • Taste the drizzle before you finish it—every tahini brand has a slightly different intensity, so you might need more or less lemon depending on what you're using.
03 -
  • Prep your tahini sauce in advance—it keeps for three days in the fridge and tastes just as good spooned over roasted vegetables, grain bowls, or even as a dip for raw veggies.
  • If you're making this for a crowd, roast the carrots ahead of time and reheat them gently in a 350°F oven for about 10 minutes so everything is still warm when you assemble it.
Return