Roasted Carrot Salad

A strong dish that offers an alternative to grain and carb-heavy meals. Dressed in a mixture of cilantro, harissa and preserved lemons, and topped with goat cheese, olives, and the excellent nuts and fruit Original Salad Topper from Natursource®, these Middle Eastern roasted carrots offer a side dish that can hold its own against any main course.

Submitted by: Ksenia PrintsCarrot Salad





  1. Preheat oven to 400F.
  2. Cover a baking sheet with parchment paper. Quarter the carrots into spears. Arrange the carrots on the baking sheet and drizzle with olive oil, salt and pepper. Bake for 30-35 minutes, until carrots have softened and browned in some parts.
  3. Arrange the carrots on a large platter. Shred the goat cheese with your fingers and drop in haphazard clumps on top of the carrots. Top with olives and naturSource® Original Salad Topper.
  4. To make the sauce, put all remaining ingredients but the oil in a blender or food processor. Process on low or use pulse action (depending on the settings of your blender) until herbs have chopped finely and the lemon has been broken into pieces (you may need to push the contents down with a spatula a few times). Start processing on a higher speed, adding the oil slowly, until the dressing has completely emulsified. To thin out the texture a little bit, add water one tablespoon at a time.
  5. Distribute oil with a spoon on top of the roasted carrots, and serve.



A little bit about the author:Ksenia

After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen