Ingredients
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
Instructions
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.
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.
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).
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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g