Looking for a healthy food recipe that checks all the boxes for flavor, texture, and nutrition? This roasted carrot and parsnip salad with lemon tahini dressing is a vibrant dish that brings vegetables to life in a whole new way.
The perfect combination of roasted root vegetables and a creamy, tangy dressing will have you coming back for seconds every time.
Why This Salad Is a Healthy Choice
Root vegetables like carrots and parsnips are naturally sweet and packed with essential nutrients. Roasting them enhances their flavor while keeping their nutritional profile intact.
Parsnips are a great source of fiber and vitamins, while carrots bring in a boost of beta-carotene.
Pairing these veggies with a lemon tahini dressing adds healthy fats, making this salad both satisfying and nourishing. It’s a simple, wholesome recipe for anyone looking to eat well.
Tips for Roasting Vegetables
The key to this dish is perfectly roasted vegetables. To get those crispy edges and caramelized flavors:
- Use high heat (425°F) and spread the vegetables in a single layer to avoid steaming.
- Toss the veggies with olive oil, salt, and pepper for a delicious base.
- Keep an eye on cooking time—parsnips may take slightly longer than carrots, so check for even doneness.
Lemon Tahini Dressing: A Game-Changer
This dressing ties the dish together with its creamy, nutty, and tangy flavors. Tahini, a paste made from sesame seeds, is full of healthy fats and minerals.
Adding fresh lemon juice gives it a zesty brightness that complements the sweetness of the roasted vegetables. A touch of maple syrup brings a subtle sweetness, balancing the flavors beautifully.
To make it even more versatile:
- Use extra lemon juice for a brighter dressing.
- Add a pinch of cayenne pepper for some heat.
- Thin it out with water to use as a drizzle over other dishes.
Recipe Variations & Dietary Options
This roasted carrot and parsnip salad is easily customizable:
- Vegan and gluten-free: The recipe is naturally vegan, and it’s gluten-free as long as the tahini you use doesn’t have any additives.
- Low-carb version: Replace the parsnips with turnips or radishes to lower the carb count while keeping the flavors delicious.
- Protein boost: Add roasted chickpeas, grilled chicken, or even a poached egg on top for a heartier meal.
Perfect for Any Occasion
Whether you’re meal-prepping for the week or hosting a dinner party, this salad is incredibly versatile. Serve it as a side dish, or let it shine as a main course paired with crusty bread or a simple soup.
Its vibrant colors and bold flavors make it a showstopper on any table.
Storage & Meal Prep
If you’re planning to make this recipe ahead of time:
- Store the roasted vegetables and dressing separately in airtight containers for up to 4 days.
- Assemble the salad just before serving to keep the vegetables crisp and fresh.
This roasted carrot and parsnip salad with lemon tahini dressing is proof that healthy food can be full of flavor and excitement.
Healthy Roasted Carrot & Parsnip Salad with Lemon Tahini Dressing
Equipment
- Baking sheets
- Small mixing bowl
Ingredients
For the Lemon Tahini Dressing:
- 2 tablespoons tahini
- 1–2 tablespoons water
- 1 ½ tablespoons fresh lemon juice adjust to taste
- 1 small garlic clove minced
- ½ tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
For the Salad:
- 1 pound carrots peeled, halved lengthwise, and cut into 2-inch pieces
- 1 pound parsnips peeled, halved lengthwise, and cut into 2-inch pieces
- 2 tablespoons olive oil divided
- ½ teaspoon kosher salt divided
- ¼ teaspoon freshly ground black pepper divided
- 2 red onions cut into ½-inch wedges
- 2 tablespoons raw pine nuts
- 1 tablespoon raw sesame seeds for garnish
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 425°F and allow it to fully preheat.
- Mix the Dressing: In a small mixing bowl, combine the tahini, water (starting with 1 tablespoon and adding more as needed for the desired consistency), fresh lemon juice, minced garlic, maple syrup, salt, and black pepper. Stir well until smooth, and adjust the flavor as needed.
- Prepare the Vegetables:Spread the carrots and parsnips on one baking sheet. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Toss to coat evenly.On a second baking sheet, arrange the red onion wedges. Drizzle with the remaining olive oil and sprinkle with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Toss gently to coat.
- Roast the Vegetables: Place both baking sheets in the oven and roast for 20 to 25 minutes, stirring halfway through to ensure even caramelization. The onions may take a few extra minutes to soften completely and achieve a deep caramelized color. During the last 3 to 4 minutes of roasting, sprinkle the pine nuts onto one of the baking sheets to toast lightly.
- Assemble the Salad: Once the vegetables and pine nuts are ready, transfer them to a serving bowl. Drizzle the lemon tahini dressing over the roasted vegetables and gently toss to coat.
- Garnish and Serve: Top the salad with sesame seeds and fresh parsley. Serve warm, at room temperature, or chilled, depending on your preference.
Notes
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- This recipe is great for meal prep and pairs well with roasted chicken or grains like quinoa or couscous.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.