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Roasted Carrot Tahini Salad
Roasted Carrot Tahini Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2-3 entrees
  • 1 lb carrots, peeled and halved longways
  • 2 tbsp olive oil
  • 1 tsp za'atar
  • 1 tsp salt
  • 2 oz arugula
  • 1 cup of cooked wild rice
For the dressing
  • 2 tsp grainy mustard
  • 1 tbsp tahini
  • 1 tbsp white wine vinegar
  • ¼ tsp salt
  • 2 tbsp olive oil
  1. Preheat the oven to 425 degrees fahrenheit.
  2. On a large baking sheet, toss the carrots in 2 tablespoons olive oil, 1 teaspoon of salt and za'atar. Spread evenly on the baking sheet, cut side down and roast for 20 minutes. Set aside.
  3. In a large bowl, mix together the arugula and wild rice. Set aside.
For the dressing
  1. Whisk together the mustard, tahini, vinegar, salt, and olive oil in a small bowl. Pour half this mixture over the arugula and rice and toss.
  2. Place the arugula mixture on a large serving platter. Top with the carrots. Drizzle with the remaining dressing. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/04/18/roasted-carrot-tahini-salad/