all salad recipes/ vegetarian salads

Roasted carrot salad with pomegranate and peanut butter lemon dressing

16 February 2019 | Last Updated: 13 June 2019

Have you already tried oven-roasted carrots? Roasting brings out the best in them. They‘re delicious, tender, very sweet and have caramelized, crispy edges. In this salad, I combined them with sweet and sour pomegranate seeds and peanut butter lemon dressing. Peanut butter goes incredibly well with carrots and pomegranate. This roasted carrot salad is very simple, yet packed with flavor and looks beautiful on the plate too!

This salad can be served as a side dish, but it‘s also great for lunch, as it‘s really fulfilling.

I served these roasted carrots on a bed of lettuce, but you could also serve them with couscous or quinoa.

If you like similar flavors, check out this carrot coconut soup with peanut butter sauce or banana peanut butter and pomegranate oatmeal recipe.

Roasted carrot salad with pomegranate and peanut butter lemon dressing
close up shot on roasted carrot salad with pomegranate and peanut butter lemon dressing

Roasted carrot salad with pomegranate and peanut butter lemon dressing

Oven-roasted, spiced carrots are tender and have caramelized, crispy edges. Combined with sweet and sour pomegranate and peanut butter lemon dressing make a really delicious salad.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 388kcal
Author Aleksandra

Ingredients

roasted carrots:

  • ½ kg / 1.1 lbs carrots
  • 2 tablespoons olive oil
  • 1/3 teaspoon turmeric
  • 1/3 teaspoon cumin
  • 1/3 teaspoon coriander
  • salt and pepper to taste

additionally:

  • 2 handfuls lettuce of your choice I used a salad mix
  • ½ cup pomegranate seeds

dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon peanut butter
  • 1.5 teaspoons maple syrup or honey
  • salt and pepper to taste

Instructions

  • Preheat the oven to 200°C / 400°F / Gas Mark 6 (no fan).
  • Roast the carrots: wash, peel and cut the carrots into smaller pieces. First, cut the carrots in half crosswise, then into two parts lengthwise (thin carrots) or into 4 parts (thicker carrots). You should have 1-1.5 cm / ½ inch thick ‚fries‘. Place the carrots on a baking tray lined with baking paper, mix with spices and olive oil, season to taste with salt and pepper. Bake for about 30 minutes, until tender and caramelized at the bottom.
  • Add all the ingredients for the dressing to a small jar, close the lid and shake well several times, until the ingredients are combined and the sauce is creamy and thick.
  • Wash the salad, tear into smaller pieces. Spin dry in a salad spinner, if you have one.
  • Place the lettuce and the roasted carrots in the bowls, sprinkle with pomegranate seeds and spoon over the dressing.

Notes

Calories count = 1 serving (1/2 recipe).

Nutrition

Calories: 388kcal
Course Salad, Side Dish
Cuisine international
Keyword carrot salad, peanut butter dressing, roasted carrots

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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