If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor and textural delight, and definitely the best carrot salad I’ve ever had.
It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.
Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.
How To Make Meal Roasted Carrot + Avocado Salad
Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.
Step 2. Assemble the citrus vinaigrette and shake to combine.
Step 3. Compose the salad and drizzle the vinaigrette on top.
Step 4. Serve.
What Else Can I Use?
- Feel free to use white or even purple carrots for a unique presentation.
- No shallots? Leave them off or use 1/4 cup thinly sliced red onion when roasting the carrots.
- No coriander? Use the same amount of ginger or cumin.
- I like to use mixed greens in this plating, as they do at ABC Kitchen, but arugula is also quite nice.
- Change up the seeded topping and use roasted pumpkin seeds, poppy seeds, or hemp hearts.
- I like the texture and richness of full fat Greek yogurt here, but you can use 2% or fat free if you prefer.
This Roasted Carrot + Avocado Salad is Special Because:
It is SO beautiful, and has a restaurant-worthy presentation.
This salad has lots of protein and healthy fats without any animal protein.
It is easy to make, and the beauty is in the composition rather than complicated technnique.
It’s creamy, crunchy, and bright with lots of flavor and texture.
Be Sure To Check Out These Other Vegetarian Salad Recipes:
Erewhon’s Famous Kale + White Bean Salad
“Cheesy” Vegan Kale Salad with Farro
If you make this Roasted Carrot + Avocado Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette (Vegetarian, Gluten-Free) Inspired by ABC Kitchen
Equipment
- 1 large, rimmed sheet pan
Ingredients
- 1 lb. carrots, peeled and cut into 3 inch segments
- 2 garlic cloves
- 1 shallot, sliced thin
- 1 tbsp fresh thyme leaves
- 1/4 tsp ground coriander
- Kosher salt
- Freshly cracked black pepper
- 1 large avocado, peeled and cut into wedges
- 3 cups mixed baby greens
- 1/3 cup extra virgin olive oil
- 1 large orange
- 1 large lemon
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp honey
- 1/2 cup full fat plain Greek yogurt
- 2 tbsp toasted sunflower seeds
- 2 tbsp toasted sesame seeds
Instructions
- Preheat the oven to 450 degrees F.
- On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 20 minutes until tender, then let cool to room temperature.
- While the carrots are roasting, make the dressing.
Dressing:
- In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
- Shake vigorously to combine.
Compose Salad:
- On a serving platter, spoon the roasted carrots into the center of the platter.
- Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
- Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you'd like.
- Enjoy!
Would regular lettuce work as a replacement for baby greens?
Aubrey,
It definitely will!
Kat
Thank you! I have lots of lettuce to use so i’ll definitely be making this up in the next couple days
Ummmm Yummm! Another go to winner recipe. Textures, flavour and presentation all spot on. Thanks Kat
Carolyn,
I’m so thrilled you love it. Thanks for letting me know!
Kat
I really enjoyed this – it was very refreshing and feel good, the dressing being the star of the show! I added chickpeas for extra protein. Is this intended to be a side salad or 4 portions of a main? I ate two helpings but don’t know whether that was because I was hungry or because it just tasted so Damn good!!
Hi Annie,
I consider this a main salad for lunch or a side salad for dinner. I’m so happy you love it!
Kat
This was soooo good! My meat-and-potatoes husband finished and told me to make it again soon.
Next time I will cut the carrots smaller, as the shallots were edging on burnt by the time the carrots were crisp-tender. And maybe increase the shallots, they added a lot of flavor.
Definite 5 out of 5 though. Loved it.
Carol, I’m so happy you love it! Thanks for letting me know.
Kat
Oh my gosh!!!! This was fantastic! I don’t even like salads but I could eat this all the time. It was fresh and delicious. Thank you!!!!!
I love to hear this, Odalis! Enjoy!
Kat
This salad was phenomenal! We made it as a side on this first go ‘round but it could easily be a main player, no question. The roasted carrots and shallots were amazing and the dressing + toasted sunflower and sesame seeds melded everything together perfectly. Adding this one to our faves!
I’m so thrilled that you enjoyed this, Shelby. Thanks for letting me know!
Kat
Definitely making! Not sure where the red pepper flakes come into play, but I’ll probably sprinkle them in somewhere 🙂
Tara,
I often sprinkle into the dressing but sometimes leave out, so they are optional.
Enjoy!
Kat
I saw you make this on TikTok and decided to give it a try. This salad is SUPERB. Seriously the most perfect blend of flavors! So delicious. The sweet and savory and tangy and gah! And it looks gorgeous on a plate, too. My husband and I both devoured it. Will definitely make again! Thank you for the recipe!
I’m so thrilled to hear this, Casey!
Kat
This salad is so well rounded and zesty I followed it exactly and thought it was incredible! I honestly could drink the dressing, just wow. I grated the garlic for the dressing to really integrate it together and I’m assuming the chili pepper flakes go in that as well. Never seen my boyfriend eat a bowl of greens so quickly! I see this being a repeat meal for sure.
The dressing is nothing short of sublime, I totally agree!
Glad I could help with your boyfriends vege intake too 😉
Kat.
Okay, this is the second of your amazing salads I’ve mage and I’m hooked! The dressing is fresh and tastes like sunshine. The carrots and roasted shallots were beautifully caramelized. The yogurt added a tartness that compliments the sweetness of the roasted vegetables and I LOVE a good crunch from the seeds. I LOVE this salad and plan to eat it all week. Thank for your another great and easy lunch. You’re the best!
Tina,
I agree that the yogurt does so much for the dish. I’m so happy you love it too!
Kat
This salad was made immediately after Kat posted it to Instagram and I could not have been happier to add it to our Friday night dinner!! I’ve made another roasted carrot salad that was average at best, but this one is out of this world! I would happily drink the dressing on its own… The Hungry Lady Salad series is amazing, can’t wait to see what else is up your sleeve ! Thank you so much for sharing this!!
Katherine,
Thank you so much for this note, I love it dearly as well.
Kat