Recipe: Roasted Carrot Salad

Roasted carrot salad is a delicious way to bridge the winter to spring weather. Fresh greens, with hearty warm carrots. Plus, the lemon tahini dressing is creamy and rich. Okay, let’s get cooking!

Ingredients

• 5 large carrots
• 1/2 can of chickpeas
• 1 tablespoon of olive oil
• salt to taste
• 6 cups of mixed greens
• 1/4 cup of tahini
• 1 teaspoon of garlic
• 2 tablespoons of lemon juice
• 1/2 teaspoon of cumin
• 3-4 tablespoons of water

First, turn your oven on to roast at around 400 degrees. Then, line a baking sheet with parchment paper or a silicon mat. Wash and dry the carrots and then cut into quarters, lengthwise. Rinse and drain the chickpeas and put them in a bowl. Toss the chickpeas in 1/2 the oil and add salt to taste. Then, lay them out on the baking sheet and add the carrots. Drizzle the remaining oil over the carrots and salt, too. Roast for 20-25 minutes, until the carrots are tender, but not mushy.

While the carrots are cooking, make the dressing. Put the tahini into a jar, along with the lemon juice, garlic, cumin and water (start with a little then add more as needed). Shake and shake. Then, give it a taste and add salt or more water to thin it out.

Once the dressing is made, and right after you take the carrots and chickpeas out of the oven, toss the mixed greens in the tahini dressing. Then plate nicely on a white platter – this makes the salad pop!

Top with the roasted chickpeas and layer the carrots.

Lastly, drizzle on more dressing on top of the warm carrots and you’re all set – eat up and enjoy!

This roasted carrot salad is great on it’s own, or with roasted chicken, or even add poached eggs on top – that would be so good.

Thanks so much for stopping by and I hope you’re enjoying some of these fresh new salads. The next one has chickpeas in it, too!

See you again soon.