Ingredients
Salad
- 1 pound carrots, peeled
- 1 to 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- 6 cups butter lettuce greens (or any greens you have)
Green Goddess Dressing
- ½ avocado
- ⅓ cup plain Greek yogurt (full fat or 2%)
- 3 tablespoons mayonnaise
- 2 garlic cloves
- ⅓ cup baby arugula or spinach greens
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon snipped chives
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt and pepper
- Pinch of crushed red pepper flakes
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the carrots.
- Prepare the carrots: Peel the carrots and place them on a baking sheet. Keep them whole if they are small; if large or thick, slice them in half lengthwise or widthwise. Baby carrots can be used as an alternative.
- Season the carrots: Drizzle the carrots with olive oil and toss to coat evenly. Sprinkle with salt, freshly cracked black pepper, and garlic powder.
- Roast the carrots: Place the baking sheet in the oven and roast the carrots for 15 to 20 minutes or until they are tender and lightly caramelized.
- Mix the greens: While the carrots roast, toss the butter lettuce greens with a pinch of salt and pepper in a large bowl or plate.
- Make the green goddess dressing: Combine avocado, Greek yogurt, mayonnaise, garlic cloves, baby arugula or spinach, parsley, basil, chives, lemon juice, salt, pepper, and crushed red pepper flakes in a food processor or blender. Blend until smooth and creamy.
- Toss the greens with dressing: Lightly drizzle the green goddess dressing over the greens and toss gently to coat.
- Assemble and serve: Top the dressed greens with the roasted carrots. Add extra dressing if desired and serve immediately for best texture and flavor.
Notes
- You can use baby carrots instead of large carrots for faster roasting.
- For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
- Adjust the amount of garlic and herbs in the dressing to your taste.
- If you don’t have fresh herbs, use dried herbs but reduce quantity and blend well.
- This salad is best served fresh but can be stored in the refrigerator for up to one day; keep dressing separate to avoid soggy greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
