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Roasted Carrot Salad + Sweet Creamy Avocado Dressing - Healthy Easy Salad Recipe

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.
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Total Time 40 minutes
Servings: 2
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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