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Roasted Carrot Salad

plate of roasted carrot salad

This savory salad brings fall flavors. Roasted carrots get an herbaceous boost

from a lemon dill and parsley yogurt sauce. It’s a complete meal with protein rich

garbanzo beans, feta, and toasted almonds. Can easily be made vegan.

Serves 2


1 bunch carrots

1 tbsp. extra virgin olive oil, for roasting carrots

1 can organic garbanzo beans, drained, salted,

with a squeeze of fresh lemon

2 radishes, sliced thin

2 cups mixed lettuces

½ tsp. fennel seeds

¼ cup salted almonds, coarsely chopped

4 oz. crumbled feta, optional


1 cup plain yogurt, or coconut milk yogurt for vegan

½ cup parsley, chopped

2 tbsp. fresh dill, chopped

½ tsp. sea salt, or to taste

pinch of ground black pepper

1 lemon, zested and juiced, more as needed

1 clove garlic, minced


Mix all the ingredients in a small bowl, adjust for seasoning. Can be made a day ahead.

Roasted Carrots

Preheat oven to 375. If using organic carrots no need to peel them. Mix carrots in a bowl with olive oil, and salt. Lay the carrots out on a sheet pan, and roast for 35 minutes, or until tender.


In a shallow bowl add mixed lettuces, salt, and a sprinkle of lemon juice. Add seasoned garbanzo beans. Add radishes. Lay the roasted carrots on top of the greens. Sprinkle with salted almonds, and feta. Drizzle the yogurt sauce across the carrots, then on the greens. Finish with fennel seeds sprinkled on top of the carrots.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit


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