Roasted Carrot Salad Tahini (Printable)

Sweet roasted carrots drizzled with tahini-lemon atop fresh greens create a vibrant, flavorful 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 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 the oven to 425°F. 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 until evenly coated.
03 - Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove from the oven and allow to cool slightly.
04 - Meanwhile, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Gradually add water while whisking until the sauce achieves a smooth, pourable consistency.
05 - Arrange the mixed salad greens on a platter or individual plates. Top with roasted carrots and thinly sliced red onion. Drizzle generously with the prepared tahini-lemon sauce.
06 - Sprinkle pomegranate seeds, toasted seeds, and chopped parsley over the salad. Serve immediately.

# Expert Tips:

01 -
  • Those roasted carrots taste almost candy-like from caramelization, but the tahini-lemon dressing keeps everything balanced and bright.
  • It comes together in under 45 minutes and works beautifully as a side dish or a light lunch when you pile it high with greens.
  • The texture contrast—tender carrots, crisp greens, crunchy seeds—makes every bite interesting without requiring any fancy technique.
02 -
  • Don't skimp on the tahini sauce or assume you can use ranch instead—the tahini's nuttiness is what makes this whole thing work, and nothing else quite captures that flavor.
  • If your dressing breaks or becomes grainy, you've added the water too fast or the tahini itself is past its prime; slow down with the water next time and store tahini in a cool place.
  • Warm carrots on cold greens is the sweet spot for temperature; if you let everything cool completely, the salad loses some of its magic and becomes just another leafy bowl.
03 -
  • Cut your carrots to roughly the same size so they finish roasting at the same time—uneven pieces lead to burnt ends and hard centers.
  • If you forgot to squeeze your lemon fresh, you can still make this work, but the sauce will taste noticeably duller and more one-note.
  • Tahini separates as it sits, so stir it well before measuring; that thick layer of oil on top is part of what keeps it fresh.
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