Roasted Carrots and Avocado Salad

By: Jamin Mendelsohn


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  • 4 large carrots, cut lengthwise into quarters
  • 1 avocado
  • 1 small handful pumpkin seeds
  • 1/2 cup broccoli sprouts
  • 1 head of escarole (or other salad green, like romaine or spinach)
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 tbsp cumin
  • 1 tsp red pepper flakes
  • sea salt and fresh black pepper to taste


1.Preheat oven to 375.  Cut carrots lengthwise and place in a mixing bowl.  Add 1/2 – 1 tbsp olive oil, cumin, red pepper flakes, salt and pepper and toss until carrots are evenly coated.

2.Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned.  Give carrots a stir halfway through.

3. While carrots cook, wash greens, slice avocado thinly, toast pumpkin seeds (if you like, I kept mine raw).

4. Prepare simple lemon dressing by mixing lemon juice with 1 Tbsp olive oil and salt and pepper to taste.

5. Remove carrots from oven, assemble salad and dress.


Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

  • Nutrition per serving:
  • Calories420
  • Fat33g
  • Saturated Fat5g
  • Cholesterol0mg
  • Sodium110mg
  • Carbohydrates28g
  • Fiber11g
  • Sugars8g
  • Protein 9g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and

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