Roasted Carrot Avocado Salad with Citrus Dressing
Brighten up your table with the vibrant and nutrient-packed Roasted Carrot Avocado Salad with Citrus Dressing—a feast for the eyes and palate! This wholesome salad combines tender, caramelized roasted carrots with creamy slices of ripe avocado, layered over a bed of fresh mixed greens. The zesty citrus dressing, crafted with orange juice, lemon juice, and a touch of honey, brings a refreshing burst of flavor that perfectly complements the roasted sweetness of the carrots. Finished with crunchy toasted pumpkin seeds and fragrant fresh cilantro, this dish strikes the perfect balance of textures and tastes. Ideal for a healthy lunch or a stunning side dish, it’s quick to prepare, with only a 40-minute total time. Packed with seasonal produce and vibrant flavors, this roasted carrot salad is a nourishing choice for any occasion.
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Recipe Information
Ingredients
- 6 medium carrots
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups mixed greens (e.g., arugula, spinach, or spring mix)
- 1 large ripe avocado
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons toasted pumpkin seeds (pepitas)
- 2 tablespoons fresh cilantro leaves
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots, then slice them lengthwise into halves or quarters, depending on their thickness.
In a large mixing bowl, toss the carrots with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until evenly coated.
Spread the carrots out in a single layer on a baking sheet lined with parchment paper.
Roast the carrots in the preheated oven for 20-25 minutes, turning them once halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
While the carrots are roasting, prepare the citrus dressing by whisking together the orange juice, lemon juice, 1 tablespoon olive oil, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in a small bowl.
Slice the avocado in half, remove the pit, and carefully scoop the flesh out with a spoon. Cut the avocado into thin slices or cubes.
Place the mixed greens in a large salad bowl. Arrange the roasted carrots and avocado slices on top.
Drizzle the citrus dressing evenly over the salad.
Sprinkle the toasted pumpkin seeds and fresh cilantro leaves on top as garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 29.8 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
