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–+ servings

Healthy Roasted Carrot & Parsnip Salad with Lemon Tahini Dressing

This healthy roasted carrot and parsnip salad features caramelized root vegetables paired with a creamy, zesty lemon tahini dressing.
Perfect for any meal, this recipe is nutritious, full of flavor, and versatile enough to serve warm, chilled, or at room temperature.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Salad
Cuisine Middle Eastern
Servings 4
Calories 310 kcal

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

Serving: 11/4 cupsCalories: 310kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 312mgFiber: 11gSugar: 15g
Keyword easy root vegetable salad, healthy food recipe, Healthy roasted vegetable recipe, healthy winter salad ideas, lemon tahini dressing recipe, roasted carrot salad with tahini
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