Save to Pinterest Last spring my neighbor dropped off a bag of carrots from her garden and I almost roasted them plain until I remembered how tahini transforms everything. I threw together a quick lemon dressing and those carrots became the star of dinner. Now it is the salad I make when I want something that feels special but happens mostly on its own.
I made this for a friend who swore she hated carrot salad and watched her go back for thirds. The combination of warm spiced carrots and cool tangy dressing just works in a way that surprises people. Now whenever I bring it to potlucks someone asks for the recipe before they even finish their first bite.
Ingredients
- 1 lb (450 g) carrots: Look for medium carrots with the greens still attached if you can find them because they taste sweeter and roast more evenly
- 5 oz (140 g) mixed salad greens: Arugula adds pepper while baby spinach brings mildness so you get a nice range of flavors in every forkful
- 1 small red onion: Thin slices give you sharp little bites that cut through the rich tahini beautifully
- 1/4 cup (30 g) pomegranate seeds: Optional but worth it for the bursts of tart sweetness that make the salad pop
- 2 tbsp olive oil: This helps the spices cling and gives the carrots a gorgeous golden edge in the oven
- 1/2 tsp ground cumin: Earthy and warm without overwhelming the natural sweetness of the carrots
- 1/2 tsp smoked paprika: Adds this subtle smoky depth that makes people ask what you seasoned with
- 1/2 tsp sea salt: Enhances all the flavors without making the salad taste salty
- 1/4 tsp freshly ground black pepper: Just enough to wake up your palate
- 1/4 cup (60 g) tahini: The creamy nutty base that makes this dressing unforgettable
- 2 tbsp freshly squeezed lemon juice: Brightens everything and cuts through the rich tahini perfectly
- 1 tbsp maple syrup or honey: Use maple for vegan but both add just enough sweetness to balance the tahini
- 1 small garlic clove: Minced fine so it blends into the dressing instead of leaving chunks
- 2–3 tbsp water: This thins the tahini until it is pourable rather than gloppy
- 2 tbsp toasted sunflower seeds or pumpkin seeds: Add crunch that holds up even after the dressing goes on
- 2 tbsp chopped fresh parsley: Brings fresh herbal notes that lift the whole dish
Instructions
- Get your oven ready:
- Preheat to 425°F (220°C) and line a baking sheet with parchment because roasted tahini is no fun to scrub off.
- Season the carrots:
- Toss them in a large bowl with olive oil and spices until every piece is coated then spread them out so they have room to roast.
- Roast until sweet:
- Let them go 20–25 minutes turning once until they are tender with these gorgeous caramelized edges.
- Make the magic drizzle:
- Whisk tahini lemon juice maple syrup garlic and a pinch of salt then stir in water a tablespoon at a time until it pours like heavy cream.
- Build your salad:
- Arrange greens on a platter or individual plates then tuck roasted carrots and onion slices across the top.
- Finish it off:
- Drizzle that tahini sauce all over then scatter pomegranate seeds toasted seeds and parsley wherever they look pretty.
Save to Pinterest This recipe saved a Tuesday night dinner when I had nothing but a bag of carrots and a jar of tahini. My family looked skeptical but then suddenly everyone was quiet because they were too busy eating. It has become my proof that simple ingredients treated right can feel like something special.
Make It Your Own
Sometimes I swap in roasted parsnips or sweet potatoes when the seasons change. The tahini dressing loves all of them equally. You can also add crumbled feta if you eat dairy because salty cheese against sweet carrots is never a bad idea.
Pairing Ideas
A crisp white wine cuts through the tahini beautifully so I usually grab a Sauvignon Blanc or chilled rosé. For a nonalcoholic option sparkling water with a lemon wedge works just as well to refresh your palate between bites.
Getting Ahead
You can roast the carrots and make the dressing hours ahead then keep them separate until you are ready to eat. The carrots reheat gently in a low oven and the drizzle keeps perfectly at room temperature. Just do not dress the salad until right before serving or the greens will get sad and wilted.
- Toast extra seeds and store them for quick salad topping all week
- Double the tahini drizzle because it is amazing on grain bowls too
- Let the carrots cool completely if you plan to pack this for lunch
Save to Pinterest There is something about warm spiced vegetables against fresh greens that feels like eating well without trying too hard. This salad is the one I make when I want people to feel taken care of.
Recipe FAQs
- → How do I roast the carrots for this salad?
Peel and cut carrots into sticks, toss them with olive oil, cumin, smoked paprika, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until tender and caramelized, turning once halfway.
- → What can I use if I don’t have tahini?
Sunflower seed butter or blended cashews can substitute tahini, though they will alter flavor slightly. Adjust lemon and garlic amounts to balance the drizzle.
- → Can the maple syrup be replaced with honey?
Yes, honey works well to add sweetness to the tahini-lemon drizzle, unless a strict vegan version is desired.
- → What greens complement the roasted carrots best?
Mixes like arugula, spinach, and baby kale offer peppery and fresh notes that pair nicely with the sweet roasted carrots and rich drizzle.
- → Are there any recommended garnishes besides seeds?
Pomegranate seeds add a burst of tartness and color, while fresh parsley brings brightness. Crumbled feta also pairs well, if dairy is accepted.