Cumin Lime Roasted Carrot Salad: A perfect healthy holiday recipe.

November 25, 2014

This bold holiday salad recipe is brought to you with the support of my video sponsor, Earthbound Farm Organic whose greens earn salad a real-deal spot at your holiday table.

When I first began creating a holiday recipe for Earthbound Farm Organic, I started playing with their fresh and frozen fruits. Pie, dessert, sauce, cocktails: they seemed the obvious direction—until it dawned on me that salads are sadly overlooked at the holiday table.

Cumin Lime Roasted Salad recipe: Holiday salad recipes | One Hungry Mama

With so many rich Thanksgiving foods, salad can be a welcome respite. At the same time, it can’t be a lame obligatory bowl of greens. Only something fresh, bold, hearty and healthful fits the bill, which is why this Cumin Lime Roasted Carrot Salad is my all time favorite holiday salad.

Cumin Lime Roasted Carrots Salad | One Hungry Mama

Roasted Earthbound Farm Organic carrots are the star of this salad. They lend heft that earns this healthy bowl of greens a deserved spot between roast turkey and mashed potatoes. They also become an extra side veggie for little ones who don’t eat salad and would normally be left without a healthy, non-butter drenched vegetable. (You know, for what that’s worth on Thanksgiving!)


Cumin Lime Vinaigrette | One Hungry Mama

To give this salad a big burst of holiday flavor, I dress it in a Cumin Lime Vinaigrette that has earthy undertones that compliment Thanksgiving food and a bright, tart finish that cuts through rich foods.


Earthbound Farm Organic Deep Greens Power Blend | One Hungry Mama

I love using Earthbound Farm Organic Deep Greens Power Blend because the combination of baby spinach, baby red and green chard, and baby kale holds up to the big flavor of this dressing and the weight of the roasted carrots. The flavors are versatile enough, though, that you can use the Deep Greens Zen Blend (if you want something even more bold) or Spring Mix (if you want something more mild).

No amazing salad is made of veggies and dressing alone, and this salad is no different. I add toasted walnuts for crunch, dried cranberries for sweetness, and crumbled feta for creamy saltiness.

Balanced, healthy, and full of flavor, this salad is a wonderful way to load up on healthy during the holidays—and beyond. (We love this salad all year around!)

Cumin-Lime Roasted Carrot Salad
(Can be adapted to share with kids 6+ mos)*
Serves 6-8

2 bunches of carrots (about 12-15 carrots, depending on size), washed, trimmed and cut into quarters lengthwise
2 tablespoons, plus ½ cup olive oil, divided
1/2 teaspoon ground cumin, plus ¾ teaspoon, divided
¼ teaspoon salt, plus more to taste
Zest 1 lime
Juice of 1 lime, plus 5 tablespoons lime juice (from about 3 limes), divided
Salt and freshly ground pepper
1/3 cup chopped mango, fresh or thawed frozen
1 tablespoon chopped shallots
1/3 cup fresh cilantro leaves and stems, washed
1 11-ounce package Earthbound Farm Organic Deep Greens Power Blend, or baby lettuce blend of choice
1 cup toasted walnuts
½ cup dried cranberries
½-3/4 cup crumbled feta, to taste

1. Preheat oven to 375 degrees. On a rimmed baking sheet, toss quartered carrots with 2 tablespoons olive oil, ½ teaspoon ground cumin, salt, and juice of 1 lime. Toss to coat carrots well and place in oven. Roast until they are fork tender all the way through and caramelized in spots, 35-45 minutes depending on the thickness of your carrots. Remove from oven and immediately toss with lime zest; the carrots and pan will be very hot, so use great caution. Set carrots aside to cool.

2. While the carrots are roasting, make the dressing: Add 5 tablespoons lime juice, mango, chopped shallots, and ¾ teaspoon cumin to a blender. Blend until smooth, 10-15 seconds. Turn blender off and add cilantro; cover blender, turn on and add ½ cup olive oil in a slow, steady stream. The dressing is done as soon as it takes on a smooth and silky; set aside.

3. Toss greens with just enough dressing to coat well; gently transfer to a serving bowl.

4. Toss roasted carrots, walnuts, and cranberries with enough dressing to coat well. Scoop the cranberries and walnuts out of the bowl and toss around the greens. Then, using tongs, place carrot around the greens as well. Sprinkle feta over the top (amount to taste) and serve.

*Note: To share this with eaters as young as 6 months old, puree, pulse or chop the carrots with some dressing and, if you want it, greens, feta, and walnuts (for kids already safely managing tree nuts).

4 Responses

  1. Vick says:

    This is perfect for those on a paleo diet. I’ll try it and tell you if it’s delicious.In any case, that to look appetizing in the pictures.

  2. Lucas says:

    Our delight that!
    You get more done a very delicious recipe.
    Congratulations 🙂

  3. Amelia says:

    I love offering bold flavors to little ones, but never thought to just blend up exactly what I’m having. I’ll be trying this with my baby boy – thank you!

  4. Can’t wait to try this recipe! A good way to eat more veggies and carrots.

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