roasted carrot salad

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.
danie Salad, Side Dish
kuchnia international
Keyword carrot salad, peanut butter dressing, roasted carrots
czas przygotowania 15 min
czas gotowania 30 min
całkowity czas 45 min
porcje 2 servings
kalorie 388kcal
autor Aleksandra


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


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


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


  • 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.


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


Kalorie: 388kcal