This roasted carrot salad is pure spring on a plate—caramelized roasted carrots piled over tender butter lettuce and finished with a bright, herby green goddess dressing.
The combination of sweet roasted carrots, crisp soft greens and a creamy, herb-forward dressing is a new favorite for April and beyond. The colors alone make this feel like sunshine on a plate.
I developed this recipe earlier in the year with plans for an Easter menu, but it’s perfect any time—especially now when simple, comforting food matters. Roast some carrots, whip up the green goddess dressing, and toss everything together for an easy lunch or side dish.
Raw carrots haven’t always been my favorite, but roasting transforms them. The caramelized edges and tender centers pair beautifully with butter lettuce or any greens you have on hand. The green goddess adds the bright, herby richness that completes the dish.
I mean, aren’t they the prettiest?
Carrots store well in the fridge, especially whole ones, so this is an easy recipe to make without a special trip to the market. If you kept the carrot tops, don’t toss them—use them for pesto or another herb sauce. The dressing is versatile and keeps well, so you can use it on sandwiches, grain bowls, roasted potatoes or as a dip for vegetables.
Note: the green goddess recipe below makes a generous amount, which is great because it’s useful across many meals. It’s based on avocado and Greek yogurt with herbs and greens for freshness. Swap ingredients freely—use spinach instead of arugula, or parsley if you don’t have basil. Taste and adjust with salt, pepper, lemon or a pinch of red pepper flakes.
Make it your own!
Home cooking right now feels especially rewarding. Trying simple recipes repeatedly builds confidence and teaches you how to adapt them to what’s in your pantry. That flexibility is the point of this green goddess dressing: it’s a finishing sauce, a dip and a salad dressing all in one.
For those of us sneaking in a takeout night now and then, this salad is a great, simple home-cooked option the rest of the week. Roast some carrots—baby carrots or regular—and serve them over greens with a bright, springy dressing. It instantly lifts a meal.
Roasted Carrot Salad with Green Goddess Dressing
Roasted Carrot Green Goddess Salad
Ingredients
- 1 pound carrots, peeled
- 1 to 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 6 cups butter lettuce greens, or any greens you have
Green Goddess Dressing
- 1/2 avocado
- 1/3 cup plain Greek yogurt (full fat or 2%)
- 3 tablespoons mayonnaise
- 2 garlic cloves
- 1/3 cup baby arugula or spinach
- 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 (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the carrots and arrange them on a baking sheet. Keep them whole if they’re slim; halve or slice thicker carrots. Baby carrots work well, too.
- Drizzle with olive oil, then season with salt, pepper and garlic powder. Toss to coat evenly.
- Roast for 15 to 20 minutes, until the carrots are tender and caramelized at the edges.
- While the carrots roast, place the greens in a large bowl and season lightly with salt and pepper. Make the green goddess dressing (below) and toss the greens with a light drizzle of the dressing. Top with the roasted carrots and add more dressing if desired. Serve immediately.
Green Goddess Dressing
- Add all dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust seasoning with salt, pepper, lemon or red pepper flakes as needed.
Did you make this recipe?
Share a photo of your version and tag your post with the hashtag for the author if you’d like to show off your salad.
I needed this—simple food that tastes like spring and feels like a small celebration at home.