This roasted carrot salad is a perfect spring dish: light, refreshing, and surprisingly easy to prepare.
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A Note from Teri on Roasted Carrot Salad
This roasted carrot salad was first shared on Substack and has become one of my favorite spring recipes. I first adapted it after seeing a version in Bon Appétit and have refined it since. It looks special on the table, yet it’s made from simple ingredients and straightforward steps.
I often bring this dish to friends, and I love hearing how people respond to the balance of flavors: the natural sweetness of roasted carrots, the bright tang of the vinaigrette, and the creamy tang of labneh. Labneh—thick strained yogurt—adds a silky base that complements the warm vegetables. Goat cheese or burrata work too, but labneh brings everything into harmony.
Ingredients and Variations
- Carrots – small carrots are ideal; cut into 3-inch pieces. For larger carrots, halve or quarter lengthwise.
- Red onions – cut into wedges; roasting brings out their sweetness.
- Fennel bulb – sliced into ½-inch wedges for a springy anise note.
- Olive oil – used for roasting and to finish the vinaigrette.
- Salt and freshly ground pepper – to taste, used to enhance natural flavors.
- Raw sunflower seeds – toasted briefly for the vinaigrette.
- Coriander seeds – lightly crushed to release their citrusy warmth.
- Aleppo pepper or crushed red pepper flakes – for gentle heat.
- A pinch or two of sugar – balances the acidity in the dressing.
- Sumac – a tart, citrusy spice that elevates the vinaigrette.
- Sherry vinegar (or red wine vinegar) and fresh lemon juice – for brightness.
- Labneh – thick strained yogurt; substitute Greek yogurt or hummus if needed.
- Fresh mint leaves – torn and scattered on top before serving.
The salad is served at room temperature, so you can roast the vegetables and make the dressing ahead of time. Simply rewarm slightly if you prefer or let everything come to room temperature before tossing and plating. This dish is meant to be shared and enjoyed leisurely.
How to Make Roasted Carrot Salad
Step One: Roast Vegetables
Preheat the oven to 425°F. Arrange carrots on one rimmed baking sheet and the red onions and fennel on another, giving each piece enough space so they brown rather than steam. Drizzle the vegetables with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast, turning occasionally, until the carrots are golden and tender (about 20–25 minutes, depending on thickness) and the onions and fennel are caramelized and soft (about 35–45 minutes). Remove smaller pieces earlier if needed to avoid overcooking.
While the vegetables roast, warm 2 tablespoons of olive oil in a small skillet over medium heat. Add the raw sunflower seeds and crushed coriander seeds and cook, stirring frequently, until the oil gently bubbles and the spices become fragrant—about 2 minutes. Take care not to burn the seeds. Remove from heat and let cool slightly.
Stir the warm seed-and-spice oil into a bowl with sherry vinegar (or red wine vinegar), fresh lemon juice, a pinch of sugar, Aleppo pepper, and sumac. Whisk until the sugar dissolves, then season the vinaigrette with salt and pepper to taste.
Step Two: Assemble the Dish
Transfer the roasted carrots, fennel, and onions to the same sheet pan, drizzle with the sunflower seed vinaigrette, and toss to coat thoroughly. Let the dressed vegetables rest until you’re ready to serve so the flavors meld.
Just before serving, spread labneh (or Greek yogurt or hummus) on the bottom of a serving platter—it can be rustic and uneven. Re-toss the vegetables to collect any dressing left on the pan, then mound them on top of the labneh. Scatter torn mint leaves over the top and serve at room temperature.
Recipe FAQs
Yes. Prepare everything except the mint up to three hours ahead and keep tightly wrapped at room temperature. Re-toss and finish with mint just before serving.
425°F is ideal for roasting: it encourages browning and a slightly crisp exterior while keeping the interior tender.
A warm sunflower-seed vinaigrette finished with sumac and lemon brightens the roasted vegetables and ties the salad together beautifully.
Try These Other Vegetable Recipes
If you make this Roasted Carrot Salad, please review it below and share your thoughts!
Roasted Carrot Salad
Teri Turner
Pin Recipe
Ingredients
- 2 pounds carrots — small, about 2 bunches, trimmed, peeled, and cut into 3-inch pieces
- 2 red onions — large, cut through root ends into 8 wedges each
- 1 fennel bulb — cut into ½-inch wedges
- 4 tablespoons olive oil — divided
- Salt and freshly ground pepper
- 2 tablespoons raw sunflower seeds
- ½ teaspoon coriander seeds — crushed
- ½ teaspoon Aleppo pepper or pinch of crushed red pepper flakes
- 1–2 pinches sugar
- 2 teaspoons sumac
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon fresh lemon juice
- 8 ounces labneh or Greek yogurt or hummus
- 2 tablespoons torn mint leaves
Instructions
- Preheat oven to 425°F. Arrange carrots on one rimmed baking sheet and onions and fennel on another. Drizzle with 1 tablespoon oil, season with salt and pepper, and toss to coat. Roast, turning occasionally, until golden and tender: carrots 20–25 minutes (depending on thickness), onions and fennel 35–45 minutes. Remove smaller pieces earlier if needed.
- While vegetables roast, warm remaining 2 tablespoons oil in a small skillet over medium heat. Add sunflower seeds and crushed coriander seeds and cook, stirring, until fragrant and the oil bubbles around the seeds, about 2 minutes. Let cool.
- In a bowl, whisk the cooled seed-and-spice oil with vinegar, lemon juice, sugar, Aleppo pepper, and sumac until the sugar dissolves. Season with salt and pepper to taste.
- Combine the roasted vegetables on one pan, drizzle with the vinaigrette, and toss to coat. Set aside until ready to serve.
- Spread labneh (or yogurt or hummus) over the bottom of a serving platter. Re-toss the vegetables to collect any dressing and transfer them onto the labneh.
- Scatter torn mint leaves over the top and serve at room temperature.