Roasted Carrot Salad + Sweet Creamy Avocado Dressing

This simple roasted carrot salad along with a sweet creamy avocado dressing was a happy accident. All of the flavors ended up pairing so well together and I’ve since repeated it.

It’s not just the roasted carrots and the dressing either. It’s the whole combination of bitter greens, juicy tomatoes, extra avocado, and fresh dill.

I also let the carrots cool before adding them to the salad. The crunchier cool carrot chopped up and mish mashed with the dressing and fixings is where its at.

Even though 3 carrots are shown in the picture, I definitely add a couple more in. The carrots and avocado make this salad extra filling.

My husband, who is not as big of a salad lover as I am, is a big fan of this one. I hope you enjoy it as much as we do!

Roasted Carrot Salad + Sweet Creamy Avocado Dressing

Makes 2 servings of dressing. Use as much as you want of the salad ingredients and carrots.

Ingredients

• orange carrots, cut down the middle lengthwise – I make a whole small bag so I have leftovers
• arugula or dandelion greens, dandelion greens are more bitter
• grape tomatoes, cut in half
• 1/2 avocado, (other half goes in dressing)
• fresh dill
• Dressing:
  • 1/2 avocado
  • 1 pitted medjool date
  • juice of 1 lemon
  • 1 garlic clove
  • 1/2-1 TBSP fresh dill, optional – makes the dressing a little less sweet
  • 1/2 cup water to start, add a tad more if you want it thinner

Method

1. Preheat oven to 400. Once ready, line a baking sheet with parchment paper. Lay carrots flat-side down. No oil, nothing. Check at 30 minutes. Oven times and carrot sizes vary, so this may be all the time you need. I prefer them soft, but still with a slight crunch when cooled.
2. While the carrots bake, prepare your salad ingredients and make your dressing. Add the dressing ingredients to a small blender and blend. I use a nutribullet for this dressing. If you don’t have a small blender, you could always mash and hand mix this. Just substitute some maple syrup for the date.
3. Build your salad once your carrots have cooled and ENJOY!

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Tag me @herhealthystyle on Instagram if you make this salad. I’d love to see! Xx Riane

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Roasted Carrot Salad + Sweet Creamy Avocado Dressing

This simple roasted carrot salad along with a sweet creamy avocado dressing pairs so well together. It's not just the roasted carrots and the dressing either. It's the whole combination of bitter greens, juicy tomatoes, extra avocado, and fresh dill as well.

Print Recipe Pin Recipe

Total Time 40 mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 2

Ingredients

  

• orange carrots cut down the middle lengthwise – I make a whole small bag so I have leftovers
• arugula or dandelion greens I do both – dandelion greens are more bitter
• grape tomatoes cut in half
• 1/2 avocado (other half goes in dressing)
• fresh dill

Dressing

• 1/2 avocado
• 1 medjool date pitted
• 1 lemon juiced
• 1 garlic clove
• 1/2-1 TBSP dill optional
• 1/2 cup water to start more if thinner consistency is desired

Instructions

 

• Preheat oven to 400. Once ready, line a baking sheet with parchment paper. Lay carrots flat-side down. No oil, nothing. Watch at 30 minutes. Oven times and carrot sizes vary. I prefer them soft, but still with a slight crunch when cooled.
• Get your salad ingredients ready and make your dressing. Add the dressing ingredients to a small blender and blend. I use a nutribullet for this dressing. If you don’t have a small blender, you could always mash and hand mix this. Just add a bit of maple syrup instead of the date.
• Build your salad once your carrots have cooled and ENJOY!

Notes

Gluten-Free | Plant-Based | Oil-Free | Refined Sugar-Free | Medical Medium Compliant Friendly Recipe

 

Keyword roasted carrots, healthy easy salad recipes, easy healthy salad recipe, healthy sweet creamy avocado dressing, healthy salad dressing, easy salad recipe

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