Roasted Carrot and Pepita Salad with Orange Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant salad with sweet roasted carrots, crunchy pepitas, and a zesty citrus dressing. This mediterranean-inspired salads ready in about 35 minutes pairs carrots, pumpkin seeds, orange into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 3 cups carrots
• 1/4 cup pumpkin seeds
• 1 orange
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Peel and slice 3 cups carrots into 1/4-inch thick rounds. Toss with 2 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper.
2. Step 2: Roast carrots for 20 minutes until tender and caramelized around edges.
3. Step 3: While carrots roast, juice 1 orange and combine with 1 tbsp apple cider vinegar in a small bowl. Whisk until emulsified.
4. Step 4: Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking frequently.
5. Step 5: Toss roasted carrots with orange vinaigrette and toasted pumpkin seeds. Season with additional salt and pepper if needed.