Roasted Carrot Salad Tahini (Printable Page)

Sweet roasted carrots with fresh greens and creamy tahini-lemon drizzle for a flavorful, vibrant salad.

# 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
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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • The tahini drizzle is silky and rich without a drop of dairy, making this feel indulgent and nourishing at once.
  • Roasted carrots develop a natural candy-like sweetness that pairs beautifully with bright lemon and nutty tahini.
  • It comes together in under 45 minutes but tastes like you spent an afternoon in the kitchen.
  • Works as a side dish, a light main course, or even a lunch you'll actually want to eat tomorrow.
02 -
  • The tahini will seize up if you add lemon juice too fast—whisk slowly and steadily, treating the mixture with patience the way you'd make mayonnaise.
  • Don't skip turning the carrots halfway through roasting; the ones that touch the pan develop deeper caramelization, and you want that golden color throughout.
  • The drizzle can be made up to 2 hours ahead, but add the water just before serving since it thickens as it sits.
03 -
  • If your tahini seems separated with oil pooled on top, stir it well before measuring—a jar that's been sitting settles in an unpleasant way.
  • For the freshest taste, slice your red onion just before serving; once sliced, it oxidizes and loses some of its sharp bite.
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