Blistered Carrot Salad with Lemon-tahini Dressing

Lately, I’ve been seeing some iteration of the carrot-as-star salad on vegan restaurant menus everywhere. Who knew the humble carrot would finally get it’s time in the spotlight? And why not– when roasted and paired with a light dressing such as this lemon tahini one, it’s just about perfect. For this recipe, I’ve used an air fryer. If you don’t have one, you can roast the carrots in a 350 degree oven for forty minutes, turning 2-3 times and basting with vegetable broth.


4-5 large carrots, peeled, with the tops removed
2 cups baby greens (here, I am using spring mix and baby greens)
1/4 cup red onion, sliced
1/2 cup sesame seeds
the juice of
two garlic cloves, minced
1/3 cup water


  1. Peel the carrots, and place them in the air fryer basket. Cook on the highest setting for ten minutes. Flip and rotate the carrots and cook for 10-12 minutes more, until the carrots are fork-tender and caramelized.
  2. Using a high-speed blender on the highest setting, crush the sesame seeds until they are a fine flour. Add the water, garlic cloves, and lemon juice, and puree until smooth.
  3. To plate, place the carrots and onion slices on the baby greens and drizzle with the dressing.
Blistered Carrot Salad with Lemon-tahini Dressing