Winter Roasted Carrot Avocado Salad with Pumpkin Seeds
A vibrant winter salad featuring tender roasted carrots seasoned with garlic-cumin paste and caramelized citrus, topped with creamy avocado wedges, fresh pea shoots, and crunchy pumpkin seeds. The roasted orange and lemon create a naturally sweet and tangy dressing that ties everything together. Perfect as a hearty side dish for winter dinners or a light lunch that brings color and nutrition to cold weather meals. The combination of warm roasted vegetables with fresh greens and creamy avocado makes this salad both satisfying and refreshing.
Ingredients
- 3 garlic cloves, peeled
- ¾ teaspoon ground cumin
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon crushed red chile flakes
- salt
- ground black pepper
- 1 tablespoon red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 pound medium-size carrots, peeled
- 1 orange, halved
- 1 lemon, halved
- 1 avocado, pitted, peeled and cut in thin wedges
- 1 ½ cups pea shoots, packedbaby spinach1:1vegetarian
milder green option
- ½ cup crunchy sprouts
- 3 tablespoons roasted hulled pumpkin seeds
Instructions
- 1
Heat oven to 400 degrees
- 2
Pulse garlic with cumin, thyme, chile flakes, salt and pepper in food processor to make paste
- 3
Add vinegar and 2 tablespoons oil to paste and mix well
- 4
Arrange carrots in roasting pan and spread spice paste on top
- 5
Place orange and lemon halves cut side down on carrots
- 6
Roast until carrots are tender and starting to brown, about 45 minutes
- 7
Arrange carrots on serving platter
- 8
Squeeze juice from roasted citrus halves into measuring cup
- 9
Beat remaining oil into citrus juice and season with salt and pepper
- 10
Drizzle some sauce over carrots
- 11
Arrange avocado over carrots
- 12
Scatter pea shoots and sprouts on top
- 13
Drizzle with remaining sauce and top with pumpkin seeds
Tips
Use tongs or a dishtowel when squeezing the hot roasted citrus to avoid burns while extracting maximum juice
For extra caramelization, broil the carrots for 2-3 minutes at the end of roasting to develop charred edges
Choose medium carrots for even cooking - they should be tender but still hold their shape when pierced with a fork
Good to Know
refrigerate assembled salad up to 2 days, though avocado may brown slightly
roast carrots and make dressing up to 1 day ahead, add avocado and greens just before serving
serve at room temperature or slightly warm for best flavor contrast
Common Mistakes
avoid overcooking carrots to prevent mushiness
cut avocado just before serving to prevent browning
dont overdress the salad as it can make greens soggy
Substitutions
FAQ
Can I make this salad ahead of time?
You can roast the carrots and prepare the citrus dressing up to a day ahead, but add the avocado, pea shoots, and sprouts just before serving to maintain freshness and prevent browning.
What if I cant find pea shoots?
Baby spinach, arugula, or mixed baby greens work well as substitutes. Choose tender greens that wont overpower the roasted carrot flavors.
How long will leftovers keep?
The salad keeps in the refrigerator for up to 2 days, though the avocado may brown slightly and the greens may wilt. For best quality, consume within 24 hours.