Roasted Carrot and Avocado Salad combines earthy sweetness and creamy richness for a refreshing dish. Tender, caramelized carrots are roasted until golden, enhancing their natural flavors, while creamy avocado adds a smooth texture. The salad is tossed with vibrant greens, and a drizzle of zesty yet lightly sweet honey lemon dressing brings together the elements, adding brightness and a tangy kick. Garnished with nuts or seeds for added crunch, this salad is not only visually stunning with its warm colors but also a perfect balance of flavors and nutrients, making it an ideal side or light lunch option.
Roasted Carrot and Avocado Salad
Ingredients
- 1 pound carrots, peeled and sliced into ½-inch rounds
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 ounces mixed greens
- 1 large avocado, sliced
- 1/4 cup toasted pepitas
DRESSING
- 3 tbsp olive oil
- 2 tsp lime juice
- 1 tsp honey
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F.
- Toss the carrot rounds with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
- Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- Roast the carrots for 20–25 minutes, flipping them halfway through, until tender and lightly caramelized at the edges.
- While the carrots roast, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, and ¼ tsp salt in a small bowl until emulsified.
- Place the mixed greens in a large serving bowl.
- Arrange the roasted carrots and sliced avocado over the greens.
- Drizzle the dressing evenly over the salad.
- Sprinkle the toasted pepitas on top.
- Gently toss the salad to combine all ingredients.
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