Description
This Spicy Harissa Roasted Carrot Salad with Yogurt Drizzle is a vibrant dish that combines sweet, earthy roasted carrots with a smoky harissa kick and a creamy yogurt drizzle. It’s a delightful balance of flavors and textures that makes for a perfect side dish or light lunch.
Ingredients
Scale
- 1 pound carrots, peeled and cut into uniform 1/2 to 3/4-inch pieces
- 2–3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup full-fat plain Greek yogurt
- Juice of half a lemon (about 1–2 tablespoons)
- 1 small clove garlic, finely minced
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- Pinch of black pepper
- Mixed greens (peppery arugula, baby spinach, or a spring mix)
- Optional toppings: toasted pistachios or almonds, pomegranate seeds, crumbled feta
Instructions
- Preheat your oven to 400°F (200°C). Peel your carrots and cut them into uniform 1/2 to 3/4-inch pieces for even roasting.
- In a large bowl, toss the prepared carrots with 2 tablespoons of olive oil, 2-3 tablespoons of harissa paste, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure they are well coated.
- Spread the seasoned carrots in a single layer on a parchment-lined baking sheet. Roast for 20-30 minutes, tossing halfway through, until they are tender-crisp and beautifully caramelized at the edges.
- While the carrots are roasting, prepare your cooling drizzle. In a small bowl, whisk together 1 cup of plain Greek yogurt, the juice of half a lemon, 1 finely minced garlic clove, 2 tablespoons of chopped fresh mint, 2 tablespoons of chopped fresh parsley, 1/4 teaspoon of salt, and a pinch of black pepper. Adjust seasoning to taste. Thin with a tiny splash of water or more lemon juice if too thick.
- On a large platter or individual plates, create a bed of fresh mixed greens. Arrange the warm or room-temperature roasted harissa carrots over the greens.
- Generously drizzle the creamy lemon-herb yogurt over the carrots and greens. Finish your salad with a sprinkle of optional toppings like toasted nuts, pomegranate seeds, and crumbled feta cheese.
- This salad is best enjoyed freshly assembled, allowing the warm carrots to mingle beautifully with the cool yogurt and crisp greens.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting
- Cuisine: North African
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: For spice control, start with 1 tablespoon of harissa and add more after tasting. You can roast the carrots up to 2 days in advance and store them refrigerated. The yogurt drizzle can also be made a day prior. Keep greens and toppings separate until assembly for maximum freshness.