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spice-roasted carrot and avocado salad // brooklyn supper
Spice-Roasted Carrot and Avocado Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
From The Clever Cookbook, a roasted carrot and avocado salad recipe, made with savory spice-roasted carrots, lemony avocado, and young greens.
Recipe Type: Salad
Makes: 4 servings
Author: Brooklyn Supper, adapted with permission from The Clever Cookbook by Emilie Raffa
Ingredients
For the Mexican Spice Blend
  • 2 tablespoons course sea alt
  • 2 teaspoons cumin seed
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons chili powder
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
For the Salad
  • 4 medium carrots, scrubbed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 heaping teaspoon Mexican Spice Blend (recipe below)
  • 1/4 cup dried tart cherries or golden raisins
  • 2 tablespoons raw, hulled pepitas or pine nuts
  • 1 ripe avocado
  • juice of 1/2 a lemon
  • pinch sea salt
  • large handful young mesclun
Instructions
  1. To make Mexican Spice Blend, combine all spices and herbs in a resealable jar; whisk thoroughly with a fork to combine. Seal, label, and date. Mixture will keep well in a cool, dry place 6 months to 1 year.
  2. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, toss carrots with olive oil and spice mixture. Spread out on prepared baking sheet and roast 20 minutes or until carrots are tender with golden brown edges. Scatter cherries and pepitas on hot baking sheet and gently toss. Set aside to cool.
  4. Cut avocado into generous 3/4-inch chunks. Drizzle with lemon juice and a pinch sea salt. Add avocado and mesclun to carrots and toss gently. Finish with another squeeze of lemon and pinch of sea salt.
  5. Serve salad at room temperature directly from baking sheet.