Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted carrots tossed with a crunchy four-seed mix and drizzled with a creamy tahini lemon dressing. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb peeled and 1/2-inch cut carrot sticks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.
  2. Step 2: Spread the carrots on a baking sheet in a single layer and roast for 20-25 minutes until tender and caramelized at edges, flipping halfway through.
  3. Step 3: While carrots roast, toast 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds, 1 tbsp sesame seeds, and 1 tbsp flax seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden.
  4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp warm water, and 1/4 tsp garlic powder until smooth and creamy.
  5. Step 5: In a serving bowl, combine the roasted carrots with the toasted seeds, drizzle with the tahini dressing, and toss gently to coat.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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