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Turmeric Roasted Carrot Salad with Spiced Tahini Dressing


Roasted Carrot Salad

  • 1 bunch carrots
  • 1/2 lemon, juiced
  • 1/2 tsp Kosher salt
  • 2 tbsp 15 Olives Extra Virgin Olive Oil
  • 1 tsp turmeric
  • 2 cups Israeli couscous
  • 3 cups fresh spinach, chopped
  • 1 cup The Villages Grown Microgreens
  • Chopped mint, for garnish


  • 1/4 cup (56 g) tahini
  • 1/2 tsp each: chili powder, ground turmeric, ground cumin
  • Dash of cayenne (optional)
  • 1/2 lemon, juiced
  • 1/4–1/2 cup hot water, as needed
  • 1 tsp of tamari or Braggs Liquid Amino


  1. Preheat oven to 400 degrees.
  2. Slice carrots in half and arrange in a single layer on a flat non-stick baking sheet. (Tip: You can also line baking sheet with nonstick aluminum foil for easy clean-up.)
  3. Combine lemon juice, turmeric, salt and olive oil. Whisk to blend.
  4. Coat carrots in the olive oil mixture and roast in oven for 20 minutes or until fork-tender.
  5. Cook couscous per manufacturer’s instructions.
  6. Combine all dressing ingredients into a small blender or food processor. Blend until smooth and creamy.
  7. Chop fresh spinach and lay onto plate. Top with couscous, then roasted carrots.
  8. Drizzle with spiced tahini dressing and top with chopped mint.