roasted carrot and parsley salad with maple-tahini dressing

This salad combines fresh herbs and Middle Eastern flavors. It features a hefty serving of fresh chopped parsley, along with pomegranate, feta, tahini, and baharat spice blend. "Baharat" means "spice" in Arabic; it is an all-purpose spice in Middle Eastern cooking and commonly includes ground cumin, cinnamon, black pepper, and other spices. It can be found in many specialty stores. This dish is at once sweet, savory, and slightly spiced - making it the perfect accompaniment to a heavy main course. 

  • Fresh carrots (1 pound, cut into 3-inch spears)

  • Olive oil (1 tablespoon)

  • Salt (2 teaspoons total)

  • Baharat spice blend (1 teaspoon)

  • Fresh parsley (1/2 cup, chopped)

  • Pomegranate seeds (1/2 cup)

  • Feta (1/2 cup, crumbled)

  • Tahini (2 teaspoons)

  • Maple syrup (2 teaspoons)

  • Apple cider vinegar (1 teaspoon)

  • Olive oil (2 tablespoons)

  1. Preheat the oven to 375 degrees.

  2. Combine the carrot spears, olive oil, 1 teaspoon of salt, and baharat spice blend in a medium-sized mixing bowl.

  3. Spread the seasoned carrots on a foil-lined baking sheet and bake for 20 minutes, or until carrots are slightly browned and just cooked through (they should not be mushy).

  4. Remove the carrots from the oven and add to a large mixing bowl, along with the parsley, pomegranate seeds, and feta.

  5. In a separate small bowl, whisk the tahini, maple syrup, apple cider vinegar, and 1 teaspoon of salt.

  6. Add the dressing to the mixing bowl and blend all ingredients gently with a spatula until evenly combined. Serve slightly warm or at room temperature.

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