Last Updated on January 15, 2026 by Christin Gillespie

This Roasted Carrot, Avocado, and Arugula Salad with Maple Tahini Dressing is a must-make recipe for any special occasion. A bed of bright arugula is topped with roasted carrots, creamy avocado, and crunchy seeds, all drizzled with a maple tahini dressing. Serve it alongside your favorite source of protein for an easy, well-balanced meal!

Roasted carrot, avocado, and arugula salad with maple tahini dressing, hemp seeds, sunflower seeds, and pumpkin seeds in a bowl with a fork.

Regardless of whether it’s during the holidays or you’re just hosting yourself for the evening, salads deserve a spotlight at any special occasion. This Roasted Carrot, Avocado, and Arugula Salad with Maple Tahini Dressing is not only a mouthful to say, but it’s equally full of good-for-you deliciousness.

What really sets this salad apart is the roasted carrots and the mix of complementary ingredients. Avocado for that beloved creaminess, fresh arugula for a bright zip, raw seeds for a crunch, and the maple tahini dressing tie this roasted carrot salad recipe all together.

You can technically enjoy this salad as is, but for a complete meal, I love it with fluffy quinoa or crispy roasted chickpeas. However, it pairs beautifully alongside any source of protein and will please everyone at the table, even if it’s just a table for one!

Why This Roasted Carrot Arugula Salad Deserves a Spot at Your Table

Effortlessly Fancy: Simply pop the carrots in the oven, whisk together the dressing, and slice the avocado for a gourmet-style salad that is sure to impress.
Perfect for Any Occasion: This roasted carrot salad with tahini dressing is perfect for a holiday feast, simple weeknight side, or any gathering, guaranteeing it will please everyone at the table.
Customizable to Exceed Your Standards: Swap the seeds for raw nuts, include roasted beets, or roast up some chickpeas alongside the carrots. Make this roasted carrot avocado salad your own masterpiece.

Roasted carrot arugula salad with maple tahini dressing, avocado, sunflower seeds, pumpkin seeds, and hemp seeds in a white bowl with a fork.

Ingredients for This Roasted Carrot Salad Recipe

Organic Carrots: The star of this arugula salad is obviously the carrots. You can leave them whole or cut them differently to amp up the presentation.
Organic Arugula: For a fresh peppery zip, sharp arugula is the perfect base. Feel free to swap it for organic baby spinach, massaged kale, or any mix of fresh leafy greens you prefer.
Organic Avocado: Sliced for extra creaminess and healthy fats to make each bite even more satisfying. If your avocado is on the smaller side, feel free to use two.
Organic Raw Seeds: Packed with plant-based protein and minerals, they provide this salad with a nice crunch.
Organic Maple Tahini Dressing: This tahini dressing is truly iconic, and it ties the whole carrot salad together. Sweet, creamy, and perfectly citrusy, you’ll want to drizzle it over everything!

Carrot salad with tahini dressing ingredients, including avocado, hemp seeds, pumpkin seeds, and sunflower seeds, on a white marble counter.

Steps to Make This Carrot Salad with Tahini Dressing

Roasted Carrots. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment. Toss the sliced carrots with the avocado oil and seasonings. Bake for 15–20 minutes, stirring halfway through for even roasting.
Maple Tahini Dressing. In a bowl, first whisk together the tahini dressing ingredients. Once combined, gradually stir in the spring water, one tablespoon at a time, until a thick but pourable consistency is achieved.
Serve. Divide the arugula between serving bowls. Top with roasted carrots, sliced avocado, maple tahini dressing, and raw seeds. Enjoy!

Tips to Nail This Avocado Carrot Salad

Dressing Consistency: To achieve the perfect drizzle, whisk together the dressing ingredients first, then gradually add the water, one tablespoon at a time.
Organic Swaps: Replace the seeds with raw nuts, use your favorite leafy greens as the base, or slice the carrots any way you like.
Organic Protein Options: Fluffy quinoa or crispy roasted chickpeas are my preferred plant-based protein choices, but feel free to use your go-to protein for a well-rounded meal.

Storing and Reheating

Storing: Transfer the carrots and maple tahini dressing to separate glass containers. Refrigerate for up to 3 days.
Reheating: To reheat the carrots, warm them in a 350°F (175°C) oven for 10–15 minutes, then serve with the remaining salad ingredients.

Maple roasted carrot salad with arugula, tahini dressing, sunflower seeds, hemp seeds, pumpkin seeds, and sliced avocado in a bowl with a fork.

More Salad Recipes to Make

If you made this Roasted Carrot, Avocado, and Arugula Salad with Maple Tahini Dressing recipe, I would love for you to leave a rating and share a review below! Your feedback not only makes my day, but it also helps others find the blog. Lastly, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Carrot, Avocado, and Arugula Salad with Maple Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CARROTS

5 large carrots, sliced diagonally
2 tsp avocado oil
Sea salt and black pepper, to taste

MAPLE TAHINI DRESSING

¼ cup raw tahini
2 tbsp pure maple syrup
2 tbsp fresh lemon juice
Sea salt and black pepper, to taste
Spring water, to thin

SALAD BASE

Fresh arugula
2 tbsp raw pumpkin seeds
2 tbsp raw sunflower seeds
2 tbsp raw hemp seeds
1 large avocado, sliced

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Instructions

Roasted Carrots. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment. Toss the sliced carrots with the avocado oil and seasonings. Bake for 15–20 minutes, stirring halfway through for even roasting.
Maple Tahini Dressing. In a bowl, first whisk together the tahini dressing ingredients. Once combined, gradually stir in the spring water, one tablespoon at a time, until a thick but pourable consistency is achieved.
Serve. Divide the arugula between serving bowls. Top with roasted carrots, sliced avocado, maple tahini dressing, and raw seeds. Enjoy!

Notes

Dressing Consistency: To achieve the perfect drizzle, whisk together the dressing ingredients first, then gradually add the water, one tablespoon at a time.

Organic Swaps: Replace the seeds with raw nuts, use your favorite leafy greens as the base, or slice the carrots any way you like.

Organic Protein Options: Fluffy quinoa or crispy roasted chickpeas are my preferred plant-based protein choices, but feel free to use your go-to protein for a well-rounded meal.

Storing and Reheating: Transfer the carrots and maple tahini dressing to separate glass containers. Refrigerate for up to 3 days. To reheat the carrots, warm them in a 350°F (175°C) oven for 10–15 minutes, then serve with the remaining salad ingredients.