Save Pin I used to think raw salads were the only way to eat vegetables until a friend served this warm carrot dish at a dinner party. The sweetness of roasted carrots against bright tahini changed everything I knew about salads. Now it is the recipe I turn to when I want something that feels special but comes together without stress.
Last summer I made this for a potluck and people kept asking what was in the sauce. Something about tahini and lemon just works with roasted vegetables. Now it is my go to for bring a dish gatherings because it travels well and tastes even better after sitting for a few minutes.
Ingredients
- 1 lb carrots peeled and cut into sticks: Look for carrots that feel heavy and firm with smooth skin
- 5 oz mixed salad greens: Arugula adds peppery bite while spinach brings mild freshness
- 1 small red onion thinly sliced: Soak slices in cold water for ten minutes to mellow the sharpness
- 1/4 cup pomegranate seeds: These add bursts of sweetness and gorgeous color
- 2 tbsp olive oil: Enough to coat the carrots without making them greasy
- 1/2 tsp ground cumin: Earthy warmth that pairs beautifully with sweet carrots
- 1/2 tsp smoked paprika: Adds subtle smoky depth
- 1/2 tsp sea salt and 1/4 tsp black pepper: Basic seasoning that makes natural sugars pop
- 1/4 cup tahini: The creamy base for the dressing
- 2 tbsp freshly squeezed lemon juice: Bright acid cuts through the richness
- 1 tbsp maple syrup or honey: Just enough sweetness to balance the tahini
- 1 small garlic clove minced: One clove is plenty since it is not cooked
- 2 to 3 tbsp water: Thins the sauce to the right consistency
- 2 tbsp toasted sunflower seeds: Toast them in a dry pan for two minutes until fragrant
- 2 tbsp chopped fresh parsley: Adds fresh herbal notes and visual contrast
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup
- Season the carrots:
- Toss them with olive oil and spices until evenly coated then spread in a single layer
- Roast until sweet:
- Cook for 20 to 25 minutes turning once until tender and edges are caramelized
- Make the magic sauce:
- Whisk tahini lemon juice maple syrup garlic and salt then add water gradually until smooth and pourable
- Build the salad:
- Arrange greens on a platter and top with warm carrots and red onion
- Finish it off:
- Drizzle generously with sauce and sprinkle with pomegranate seeds toasted herbs and parsley
Save Pin My neighbor stopped by while I was testing this recipe and ended up staying for dinner. We stood in the kitchen eating straight from the platter and talking for hours. That is when I knew this was more than just a salad.
Making It Your Own
Swap carrots for roasted parsnips in winter or sweet potatoes in fall. The tahini sauce works with almost any roasted vegetable so experiment with what looks good at the market.
Serving Suggestions
This salad shines alongside grilled fish or roasted chicken. For a complete meal add some chickpeas or roasted cauliflower to make it more substantial.
Make Ahead Magic
Roast the carrots and make the sauce up to two days ahead. Store them separately and bring to room temperature before assembling for the best texture and flavor.
- Keep the sauce in a jar and give it a good stir before using
- Add the delicate greens and garnishes at the last minute
- Leftovers taste great the next day though the greens will soften
Save Pin Hope this roasted carrot salad brings as much joy to your table as it has to mine.
Questions & Answers
- → How do I roast carrots for best flavor?
Roast carrots at a high temperature around 425°F (220°C) with olive oil and spices until tender and caramelized to bring out natural sweetness.
- → Can I substitute the tahini in the drizzle?
Yes, you can try sunflower seed butter or cashew cream, though tahini provides a unique nutty depth that complements the lemon well.
- → What greens work best in this dish?
Mixed greens like arugula, spinach, and baby kale offer a peppery and fresh balance to the roasted carrots and creamy drizzle.
- → How should the tahini-lemon drizzle be prepared?
Whisk tahini, lemon juice, maple syrup, garlic, and salt together, then gradually add water until smooth and pourable to achieve a creamy sauce.
- → What are good garnish options?
Toasted sunflower or pumpkin seeds add crunch, while chopped fresh parsley brings herbal brightness to the salad.