Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce
Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce is full of warm, sweet, earthy flavors.
Servings: 4 servings
Ingredients
Five-Spice Roasted Carrots
- 2 pounds carrots, rainbow or regular carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1 1/2 teaspoons five-spice powder
- 1 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
- 1/2 lemon, juiced
- 4 cups arugula
Mint Tahini Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 teaspoons tahini
- 1/2 lemon, juiced
- 1 teaspoon chopped fresh mint
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 425° F. and line a rimmed baking sheet with parchment paper or foil.
- In a large bowl whisk together the oil, five-spice powder and honey. Toss the carrots in the mixture and season with salt and pepper. Dump them out onto the prepared baking sheet and roast for 15-20 minutes or until tender, shaking them halfway through the cooking time.
- Remove from the oven and squeeze the juice from half of a lemon over the top. Toss together and set aside to cool while you make the yogurt sauce.
- In a small bowl whisk together all of the ingredients for the mint tahini yogurt sauce. Taste for seasoning.
- On a serving plate or bowl, add the arugula. Top with the carrots and dollops of the yogurt sauce. Garnish with extra mint if desired. Serve immediately.
Notes
Nutrition
Calories: 177kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 173mg | Fiber: 8g | Sugar: 14g