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+ servings
Harissa Carrot Salad on white plate.

Harissa Roasted Carrot Salad

A Perfectly Balanced Entree Salad
5 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Salad, Side Dish
Cuisine Vegetarian
Servings 4
Calories 206 kcal

Ingredients
  

  • 2 lb Carrots baby, or cut into bite sized pieces
  • 1 large Red Onion sliced
  • 10 whole Peeled Garlic Cloves I live in a world where there’s never too much garlic. Use your best judgement here
  • ½-2/3 jar TJ's Harissa thinned with about ¼ C Olive Oil
  • 1 ½ teaspoon Ground Cumin
  • 1 tablespoon Granulated Sugar optional, helps with caramelizing process
  • Salt and Pepper to taste
  • 4 oz Crumbled Feta
  • 1 tablespoon Preserved Lemon finely chopped
  • 1 handful Arugula
  • ¼ C Pickled Red Onions
  • 1 dollop Tzatziki for each plate
  • 4 pinches TJ's Dukkah
  • 3 tablespoon Cornbread Bread Crumbs (optional)

Instructions
 

  • Preheat oven to 425F. In a large bowl, toss carrots, red onions, garlic cloves, olive oil-thinned harissa, cumin, sugar, salt and pepper.
    Spread on a non-stick rimmed baking sheet in a single layer, giving as much space between the veggies as possible so they can roast instead of steam.
  • Roast for approximately 40 minutes, or until vegetables are fork tender.
    Optional: Hubby likes things on the burnier end of the spectrum, so I added an extra 4 mins at the end of baking time under the broiler to get that nice char flavor on some of the wayward pieces of onion and the exposed parts of the carrots. If this is not in your flavor wheelhouse, stop when the veggies are the color and texture YOU like them!
  • To plate, spread dollop of tzatziki on bottom of plate. Pile high with roasted carrots, onions and garlic. Top with:
    Crumbled Feta (Goat would also be nice here, or even some fried up halloumi)
    A handful of Arugula (I’m growing it from seed, and it’s SO EASY AND CHEAP)
    Chopped Preserved Lemons (easy to make, and so very flavorful. These will forever be another staple in my fridge. Not necessary, but definitely an upgrade)
    Pickled Red Onions (I make these all the time and they always live in my fridge. I recommend you do the same. They’re SO EASY and add so much flavor to tacos, salads, chili, sandwiches, and basically anything else you want a vinegar-y punch on. Seriously. Make pickled red onions as soon as you’re done reading this.)
    Hefty two pinches TJ’s Dukkah Mix (a lovely mix of seeds, nuts and coriander… don’t fret if you don’t have it! Sub in some chopped or sliced nuts - almonds, pistachios and cashews would all be awesome, I do believe)
    Cornbread Bread Crumbs ( Totally optional! I had some leftover pieces of cornbread from chili night a few nights ago, and hadn’t determined any use for them. I crumbled them up while the veggies were cooking and sauteed them in a pan with some olive oil, salt, pepper, and our personal favorite, TJ’s Ghost Pepper to make some spicy breadcrumbs. If you have some bread that’s going stale and needs using, I always recommend making breadcrumbs! They’re awesome on salads like this, on pasta for some extra crunch, or even just to keep on hand for a week or so to make fish cakes or meatloaf. Flavor them how you wish - garlic, paprika, oregano, chili flakes, anything - the spice cabinet is your playground! The cornbread was an especially fun, smoky addition to the plate though, because I made it with bacon fat. That extra layer of flavor was so dang YUM. Y’all are saving your bacon fat, right?!? Because start if you’re not. It’s a flavor powerhouse, it keeps at room temp for up to 6 months in a mason jar, and it uses up something that would otherwise go to waste. Excuse my rambling. I just get so dang excited.)

Notes

If I’d had it, I also would’ve added some ground coriander to the mix, but luckily my TJ’s Dukkah Mix had it so I still got that flavor profile. And in writing this, I now remember that I have some Essential Oil of Coriander that I just might toss a few drops in next time. Doy!

Nutrition

Calories: 206kcalCarbohydrates: 32gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 479mgPotassium: 840mgFiber: 7gSugar: 17gVitamin A: 38127IUVitamin C: 18mgCalcium: 240mgIron: 1mg
Keyword Cheap, Easy, Gluten Free, Healthy, Summer, Vegetarian
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