Save I first threw this salad together on a Tuesday evening when I had nothing but a bag of carrots and a jar of tahini in the fridge. The combination worked so well I started making it intentionally instead of accidentally.
Last summer I served this at a backyard dinner party and my friend Sarah actually asked for the recipe before shed even finished her plate. Now its the one dish people specifically request when they come over.
Ingredients
- 1 lb carrots: Look for carrots with fresh greens still attached if possible, they tend to be sweeter and more flavorful
- 5 oz mixed salad greens: Arugula adds a nice peppery bite that cuts through the creamy tahini
- 1 small red onion: Soak the sliced onion in ice water for 10 minutes if you want to tame the sharpness
- 1/4 cup pomegranate seeds: These add little bursts of sweetness and make the salad look absolutely stunning
- 2 tbsp olive oil: Use a good quality extra virgin olive oil for the best flavor
- 1/2 tsp ground cumin: Warm and earthy, this pairs beautifully with the natural sweetness of roasted carrots
- 1/2 tsp smoked paprika: This adds a subtle smokiness that makes the carrots taste almost meaty
- 1/4 cup tahini: Stir the jar well before measuring, the solids settle at the bottom
- 2 tbsp freshly squeezed lemon juice: Fresh is absolutely essential here, bottled juice will taste flat
- 1 tbsp maple syrup: Just enough to balance the tanginess and bring everything together
- 2 tbsp toasted sunflower seeds: Toast them in a dry pan for 2-3 minutes until fragrant
Instructions
- Preheat and prepare:
- Set your oven to 425F and line a baking sheet with parchment paper for easy cleanup later
- Season the carrots:
- Toss the carrot sticks with olive oil and spices until evenly coated, then spread them in a single layer
- Roast until caramelized:
- Cook for 20-25 minutes, flipping halfway through, until the carrots are tender with golden brown edges
- Make the magic sauce:
- Whisk tahini, lemon juice, maple syrup and garlic, then add water one tablespoon at a time until smooth
- Assemble the salad:
- Layer greens on a platter, arrange warm carrots on top, and drizzle with tahini sauce generously
- Finish with flourish:
- Scatter pomegranate seeds, toasted nuts and parsley over everything and serve right away
Save This salad has become my go-to for dinner parties because it looks impressive but comes together mostly while the carrots roast. Something about the combination of warm spiced vegetables and cool fresh greens makes people feel taken care of.
Making It Ahead
You can roast the carrots up to two days in advance and keep them refrigerated. Let them come to room temperature before assembling the salad, but the tahini sauce is best made fresh.
Choosing Your Greens
Mixed baby greens work beautifully here, but baby spinach alone creates a more delicate base. If you love bitter flavors, add some radicchio or endive for contrast.
Serving Suggestions
This works as a light lunch on its own or as a stunning side alongside grilled fish or roasted chicken. The flavors are bright enough to stand up to rich main dishes.
- Warm the leftover roasted carrots slightly before assembling if they have been refrigerated
- Double the tahini sauce and keep the extra in the fridge for drizzling on grain bowls all week
- Adding cooked chickpeas makes this a complete protein rich vegetarian main course
Save Theres something deeply satisfying about a salad that feels substantial but still light. This one hits that perfect sweet spot every time.
Recipe FAQs
- → What is the best way to roast the carrots?
Preheat your oven to 425°F (220°C). Toss carrots with olive oil, cumin, smoked paprika, salt, and pepper. Roast on a lined baking sheet for 20–25 minutes, turning once, until tender and caramelized.
- → Can I use other vegetables instead of carrots?
Yes, roasted parsnips or sweet potatoes make excellent substitutes while maintaining a similar texture and sweetness.
- → How do I make the tahini-lemon drizzle smooth?
Whisk tahini, lemon juice, maple syrup, garlic, and salt together, then gradually add water until the sauce reaches a smooth and pourable consistency.
- → Are there any common allergens to be aware of?
This dish contains sesame from tahini. Check labels for potential traces of nuts or gluten in packaged ingredients.
- → What can I serve with this vibrant salad?
It pairs well with a crisp Sauvignon Blanc or a chilled rosé, complementing the fresh and nutty flavors.
- → How can I add extra protein to this dish?
Adding crumbled feta cheese offers a salty kick and extra protein, or try toasted chickpeas for a vegan option.