Green Goddess Roasted Carrot Salad.

This roasted carrot salad is everything spring and more! 

Covered in a fresh and herby green goddess dressing, this is going to be my go-to April salad. The colors! The flavor! I want it all.

This is another recipe that I shot back in February, with hopes of sharing it in March to create an Easter menu. Even though that didn’t pan out as planned, I still think it’s a great recipe that you can make right now while staying home. You can add it to your own Easter menu or heck, just make it for lunch or dinner. 

I’ve never been a huuuuge fan of carrots – you know this. Something about the raw crunch turns me off and that makes zero sense since I crave texture. I do, however, enjoy roasted carrots. Especially when they have more going on – like a salad with crisp yet soft butter lettuce and a heavy drizzle of green goddess dressing. 

I mean aren’t they the prettiest?

Carrots have a fairly long fridge life, especially whole carrots. And bonus: later this week I’ll show you what to do with the carrot tops, so don’t toss them if you have them. We are going to make pesto which was another original plan for my Easter menu this year, but thankfully it still works out! 

As for the salad, you can use whatever greens you like or have on hand. And the green goddess dressing can be used in so many other ways! It’s super versatile.

Oh and a note about the dressing.

This recipe will make a bit – maybe more than you need. If you need other suggestions to use it throughout the week, try my green goddess tuna melts or green goddess salmon burgers! I also have a delish green goddess chicken salad recipe in The Pretty Dish. Of course, you can use it as a dip for veggies, as a drizzle on potatoes or as a sauce on grain bowls. It’s good on all sorts of meat too – sort of like a finishing sauce. 

The dressing is one of my favorite things because it has a ton of flavor. It uses avocado and greek yogurt, herbs and greens too. But the beautiful thing is that you can adjust this based on what you have in your kitchen! If you don’t have arugula but do have spinach, use that. If you only have parsley, use that. Taste and adjust the sauce with some salt, pepper, crushed red pepper, lemon or lime.

Make it your own!

As hard as it is to be socially distant and staying at home, I am loving how much it has inspired people to cook. But not just cook – this is actually teaching people how to cook. The only way to learn is to do it over and over and doing so gives you confidence in the kitchen. Which allows you to make substitutions and changes based on your preferences and what you have in your pantry and fridge. It’s really a great thing!

This is a huge focus of my next cookbook so it just makes me ridiculously excited.

That being said, not gonna lie – sort of living for take out once a week! 

But in the meantime, you can throw some carrots in your oven – any kind of carrots! And toss them on some greens with a bright, spring dressing. Makes things seem a little sunnier all around.

Roasted Carrot Salad with Green Goddess Dressing

Roasted Carrot Green Goddess Salad

Yield: 2 to 4 people

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

This roasted carrot salad is perfect for spring! Caramely, roasted carrots served over butter greens dressing with green goddess. Simple but delish.

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Ingredients

• 1 pound carrots, peeled
• 1 to 2 tablespoons olive oil
• ¼ teaspoon salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• 6 cups butter lettuce greens, or whatever greens you have

green goddess dressing

• 1/2 avocado
• 1/3 cup plain greek yogurt I like full fat or 2%
• 3 tablespoons mayonnaise
• 2 garlic cloves
• 1/3 cup baby arugula or spinach greens
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon snipped chives
• 1 tablespoon freshly squeezed lemon juice
• pinch of salt and pepper
• pinch of crushed red pepper flakes

Instructions 

• Preheat the oven to 400 degrees F.
• Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too!
• Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder.
• Roast the carrots for 15 to 20 minutes, until tender.
• While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it,, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.

green goddess dressing

• Add all ingredients to a food processor or blender and blend until combined.

Course: Salad

Cuisine: American

Author: How Sweet Eats

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