Vegan Roasted Carrot Salad
Caramelized carrots, peppery arugula, and toasted pepitas come together in a salad that feels genuinely satisfying rather than an afterthought. The carrots get roasted at high heat with cumin and smoked paprika until their edges turn deep golden and almost jammy — that's where all the flavor lives. A bright lemon-maple vinaigrette ties everything together with just enough sweetness and acidity to balance the smoky spice. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — it just works as written. Toasted pepitas add a nutty crunch on top, and a handful of dried cranberries can go in if you want a little extra pop of sweetness. This makes four servings and comes together with minimal fuss, making it a strong choice for a weeknight side or a dish you'd actually want to bring to a dinner party.
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Learn more →Ingredients
4 servings
For the roasted carrots
- 1 ½ lb carrots, peeled and cut on the diagonal into 2-inch pieces
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- ½ tsp ground cumin
- ¼ tsp salt
For the salad
- 3 cups arugula
- ⅓ cup pepitas, toasted
- ¼ cup fresh parsley, roughly chopped
- ¼ cup dried cranberries (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the carrots with 2 tbsp olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet, cut sides down.
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