Green Salad With Roasted Carrots and Creamy Tarragon Dressing

If you’re looking for a salad that’s vibrant, nutritious, and full of unique flavors, this Green Salad with Roasted Carrots and Creamy Tarragon Dressing is the perfect choice. It’s a delightful balance of fresh, crisp greens, sweet and slightly caramelized roasted carrots, and a velvety tarragon-infused dressing that ties everything together beautifully.

This dish is simple yet elegant, making it ideal for a light lunch, a refreshing side dish, or even a show-stopping addition to a dinner party. Roasting the carrots enhances their natural sweetness while giving them a slightly crispy, caramelized exterior. Paired with the coolness of fresh greens and a creamy, herbaceous dressing, each bite delivers a delicious contrast of flavors and textures. Whether you’re a salad lover or just looking for a way to incorporate more vegetables into your meals, this recipe is a must-try!

Why You’ll Love This Green Salad with Roasted Carrots and Creamy Tarragon Dressing

• Balanced Flavors: The sweetness of roasted carrots pairs beautifully with the freshness of greens and the tangy, creamy dressing.
• Easy to Make: Simple ingredients and straightforward steps make this salad perfect for any skill level.
• Nutrient-Packed: Carrots are rich in beta-carotene, greens provide fiber, and the dressing adds healthy fats.
• Great for Any Occasion: Perfect as a side dish, light lunch, or elegant appetizer.
• Customizable: Swap in different greens, nuts, or cheese for a new variation every time.
• Deliciously Satisfying: The creamy dressing ensures this salad is both light and filling.

Preparation Time and Yield

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings

Nutritional Information (Per Serving)

• Calories: 220 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 15g
• Fiber: 5g
• Sugar: 8g

Ingredients for Green Salad with Roasted Carrots and Creamy Tarragon Dressing

For the Roasted Carrots:

• 4 medium carrots, peeled and sliced into thin strips
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon honey (optional, for extra caramelization)

For the Salad Base:

• 4 cups mixed greens (baby spinach, arugula, or spring mix)
• ½ cup cherry tomatoes, halved
• ¼ cup thinly sliced red onion
• ¼ cup toasted walnuts or almonds (optional)
• ¼ cup crumbled goat cheese or feta (optional)

For the Creamy Tarragon Dressing:

• ½ cup Greek yogurt or mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried tarragon)
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Step-by-Step Instructions for Green Salad with Roasted Carrots and Creamy Tarragon Dressing

Step 1: Roast the Carrots

Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, black pepper, and honey (if using) on a baking sheet. Spread them out in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let cool slightly.

Step 2: Prepare the Creamy Tarragon Dressing

In a small bowl, whisk together Greek yogurt (or mayonnaise), olive oil, lemon juice, Dijon mustard, honey, minced garlic, tarragon, salt, and black pepper. Mix until smooth and creamy. If the dressing is too thick, add 1-2 teaspoons of water to thin it out to your desired consistency.

Step 3: Assemble the Salad

In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion. Add the roasted carrots on top, then sprinkle with toasted nuts and crumbled cheese (if using).

Step 4: Drizzle and Serve

Drizzle the creamy tarragon dressing over the salad just before serving. Toss gently to combine, or serve the dressing on the side for individual portions. Enjoy!

Ingredient Background

The combination of fresh greens, roasted carrots, and creamy tarragon dressing makes this salad both flavorful and nutritious. Let’s take a closer look at the key ingredients and what they bring to the dish.

Carrots

Carrots are not only naturally sweet but also rich in beta-carotene, fiber, and antioxidants. Roasting enhances their sweetness while giving them a caramelized depth of flavor. Using honey in the roasting process amplifies this effect, making the carrots even more delicious.

Mixed Greens

A blend of baby spinach, arugula, and spring mix adds freshness and variety in texture. Spinach provides iron, arugula brings a slight peppery bite, and spring mix offers a mild, refreshing balance. Feel free to experiment with other greens like romaine or butter lettuce.

Tarragon

Tarragon is a fragrant herb with subtle licorice and citrus notes, making it an ideal complement to creamy dressings. Fresh tarragon has the strongest flavor, but dried tarragon works well if fresh isn’t available.

Greek Yogurt in Dressing

Greek yogurt creates a creamy texture while keeping the dressing lighter and healthier than mayonnaise-based dressings. It also adds a tangy richness that pairs beautifully with the sweetness of the carrots and the herbaceous tarragon.

Toasted Nuts

Toasted walnuts or almonds add crunch and richness. Nuts provide healthy fats and protein, making this salad more filling. Toasting them brings out their natural oils and deepens their nutty flavor.

Goat Cheese or Feta

Crumbled cheese adds a creamy, tangy contrast to the roasted carrots and dressing. Goat cheese is milder and creamier, while feta is saltier and slightly firmer. Both work beautifully in this salad.

Technique Tips for Green Salad with Roasted Carrots and Creamy Tarragon Dressing

A perfect salad isn’t just about tossing ingredients together—it’s about technique. Here are some key tips for making this dish even better.

Tip 1: Roast the Carrots Evenly

Cut the carrots into uniform slices so they roast evenly. Spreading them out in a single layer on the baking sheet prevents steaming and ensures they get a nice caramelization.

Tip 2: Massage the Greens for Better Texture

If using tougher greens like kale, massaging them with a teaspoon of olive oil for a minute or two helps break down the fibers, making them more tender and flavorful.

Tip 3: Make the Dressing in Advance

For a deeper flavor, let the dressing sit for at least 15 minutes before using. This allows the tarragon and garlic to infuse fully. The dressing can also be made a day in advance and stored in the fridge.

Tip 4: Toast the Nuts for Maximum Flavor

Toasting nuts brings out their natural oils, making them richer and more aromatic. Toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.

Tip 5: Chill the Salad Before Serving

If making this salad for a gathering, chill the assembled greens and carrots (without dressing) for 15-20 minutes before serving. This keeps everything crisp and refreshing.

Alternative Presentation Ideas

Want to take this salad up a notch? Here are some creative ways to serve it.

Deconstructed Plated Salad

Instead of tossing everything together, serve the ingredients arranged on a plate in sections. Place the roasted carrots on one side, the greens in the center, and small piles of nuts, cheese, and dressing on the other side for a more elegant presentation.

Grain Bowl Style

Turn this into a heartier meal by adding cooked quinoa, farro, or wild rice. Layer the grains with greens and roasted carrots, then drizzle with dressing and top with nuts and cheese.

Warm Salad Variation

Serve the roasted carrots while they’re still warm over the fresh greens. The warmth slightly wilts the greens, making them tender and adding a comforting contrast.

Freezing and Storing Green Salad with Roasted Carrots and Creamy Tarragon Dressing

Storing Leftovers

If you have leftover salad, store the greens and carrots separately from the dressing in an airtight container in the fridge for up to 2 days. Once dressed, the greens will start to wilt, so it’s best to add the dressing right before serving.

Making the Dressing Ahead

The dressing can be made in advance and stored in the refrigerator for up to 5 days. Just give it a good stir before using, as the ingredients may separate slightly over time.

Reheating Roasted Carrots

If you have leftover roasted carrots, they can be reheated in a skillet over medium heat for a few minutes or warmed in the oven at 350°F (175°C) for 5-7 minutes. They can also be eaten cold in the salad.

Healthier Twist Ideas

This salad is already packed with nutrients, but here are a few ways to make it even healthier.

Swap Greek Yogurt for a Dairy-Free Option

Use coconut yogurt or cashew cream in the dressing for a dairy-free alternative. This keeps the dressing creamy while making it vegan-friendly.

Add More Protein

For a more protein-rich salad, add grilled chicken, shrimp, or chickpeas. This turns it into a complete meal while maintaining its fresh and vibrant flavors.

Use a Natural Sweetener

Instead of honey in the dressing and carrots, try using maple syrup or date syrup for a naturally sweet alternative that pairs well with the other ingredients.

Serving Suggestions for Events

This salad is versatile and can be served in various settings.

Elegant Dinner Party Starter

Serve small portions of this salad as a first course before a main dish like roasted chicken, grilled salmon, or a pasta dish. A chilled glass of white wine or sparkling water with lemon makes a great pairing.

Brunch Addition

Pair this salad with avocado toast, poached eggs, or a light frittata for a refreshing brunch option that balances out heavier breakfast dishes.

Holiday Side Dish

For a festive twist, add pomegranate seeds or dried cranberries to the salad for a pop of color and sweetness, making it perfect for Thanksgiving or Christmas.

Frequently Asked Questions (FAQs)

1. Can I use dried tarragon instead of fresh?

Yes! Use 1 teaspoon dried tarragon in place of fresh, but let the dressing sit longer to allow the flavors to develop.

2. Can I make this salad ahead of time?

You can roast the carrots and make the dressing in advance, but assemble the salad just before serving to keep it fresh.

3. What’s the best type of greens for this salad?

A mix of baby spinach, arugula, and spring mix works best. If using kale, massage it first to soften it.

4. Can I add fruit to this salad?

Absolutely! Sliced apples, pears, or dried cranberries pair well with the roasted carrots and tarragon dressing.

5. Is this salad gluten-free?

Yes! All ingredients in this recipe are naturally gluten-free.

6. How can I make the dressing thinner?

Add a tablespoon of water or more lemon juice to thin out the dressing if needed.

7. Can I roast the carrots in an air fryer?

Yes! Roast them at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

8. What nuts work best for this salad?

Walnuts, almonds, pecans, or pistachios all add great texture and flavor.

9. How do I make this salad vegan?

Use plant-based yogurt in the dressing and skip the cheese.

10. What’s the best way to serve this salad warm?

Serve freshly roasted carrots over the greens, or slightly warm the dressing before drizzling it over.

Conclusion

Green Salad with Roasted Carrots and Creamy Tarragon Dressing is a delicious, nutrient-packed dish that’s as elegant as it is easy to make. With its balance of crisp greens, sweet roasted carrots, and tangy, herby dressing, it’s the perfect salad for any occasion. Try it today and enjoy a fresh, flavorful twist on a classic green salad!

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