Roasted Carrot Salad w/ Tahini Yogurt

Roasted Carrot Salad with tahini yogurt and carrot green drizzle.

This middle eastern-inspired Roasted Carrot Salad is packed with exciting textures and flavors. Curry roasted carrots are tossed with avocados, onions, and chickpeas, then piled onto a silky smooth tahini yogurt, and drizzled with a simple carrot green dressing. Serve as a main dish, or as a snack with warm pita chips to dip.

This Roasted Carrot Salad is actually a very simple recipe. Tender roasted young carrots with a few caramelized bits are mixed with avocado, and chickpeas. Then it’s all drizzled with carrot top pesto. Because we all love recipes that use up every part of the veggie, right?

What makes this salad a little more special is that it’s all served on top of a creamy tahini yogurt. It looks really pretty and it’s a lot more fun and interesting to eat this way. Try it!

As always, you can play around with this recipe to give it your own twist. Use cashew cheese or hummus instead of tahini yogurt. Roast different veggies according to what’s in season in your area. Don’t like chickpeas? Try edamame, white beans, kidney beans, or green peas. Can’t buy carrots with the green parts? Use basil, spinach, or arugula instead.

This recipe for Roasted Carrot Salad is naturally vegan and gluten-free, and can be also easily made oil-free. Just omit the oil when roasting the carrots, and use tahini or cashew butter or even just water in the dressing instead of olive oil.

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Roasted Carrot Salad w/ Tahini Yogurt

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• Total Time: 50 minutes
• Yield: 2-4 1x

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Ingredients

Units USM Scale 1x2x3x

• 9 oz/250 g young carrots
• 1/2 lemon, juice
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp cumin powder
• 1/4 tsp curry powder
• 1 cup/175 g chickpeas
• 1 red onion, diced
• 1/2 large or 1 regular avocado, sliced
• 2–3 tbsp pine nuts, toasted
• salt, pepper

• 1 cup/250 g thick coconut yogurt
• 1 tbsp tahini
• 2 tsp lemon juice

• 1/2 cup (tightly packed)/15 g carrot greens
• 1.5 tbsp olive oil
• 1/2 lemon, juice
• 1 clove of garlic
• salt, pepper

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Instructions

1. Cut off greens of carrots, and save for later. Scrub carrots to clean, then cut in half lengthwise larger or thicker pieces.
2. Place carrots on a baking tray. Drizzle with lemon juice, olive oil, and sprinkle with garlic powder, cumin, curry, salt, and pepper. Toss to coat carrots evenly.
3. Spread carrots in a single layer. Roast at 200°C/400°F for 30-35 minutes, until tender and slightly caramelized. Let cool a bit until preparing the rest of the salad.
4. In a bowl mix together yogurt, tahini, and lemon juice. Season with salt and pepper if needed.
5. Place carrot greens, olive oil, lemon juice, garlic, and a large pinch of salt and pepper to a blender, and process until smooth. Add a few tablespoon of water to adjust consistency.
6. Add red onion, avocado, chickpeas, and slightly cooled roasted carrots to a bowl to combine.
7. To serve spread tahini yogurt onto a serving platter, then top with roasted carrot mix. Drizzle with carrot green dressing and sprinkle with pine nuts. Enjoy!

• Prep Time: 15 mins
• Cook Time: 35 mins