Roasted carrot salad with pomegranate dressing

Serves six


For the salad

  • 2 bunches of carrots 
  • 2 ripe avocados
  • 1 bunch watercress
  • 250 ml Greek yogurt
  • 1 pomegranate (seeds)
  • 2 teaspoons cumin seeds
  • ½ teaspoon coriander seeds
  • ¼ teaspoon chili powder

For the dressing

  • 3 teaspoons pomegranate syrup
  • ½ garlic clove grated
  • ½ teaspoon Dijon mustard
  • 6 tablespoons of olive oil
  • 1 tablespoon GOOD ROOTZ
  • Juice of 1 lime
  • Salt and pepper


  1. Preheat oven to 200˚C.
  2. Peel the carrots with a vegetable peeler. Leave 2 cm of the greenery on it.
  3. Cut the carrots in half lengthwise.
  4. Place the carrots on an oven tray and mix in the spices and olive oil. Drizzle with 2 tablespoons of GOOD ROOTZ and place tray in the oven.
  5. Roast the carrots in the oven for about 15 minutes, check with a knife whether they are done.
  6. Cut the pomegranate in half and beat the outside of the fruit, over a bowl, until the seeds fall out.
  7. Peel and slice the avocados.
  8. Cut off the bottom of the watercress.
  9. Grease a bowl with the yogurt. Drizzle some olive oil over it.
  10. Divide the watercress over the yogurt, place the avocado on top, sprinkle with salt and pepper.
  11. Divide the carrots over the avocado.
  12. Make the dressing with the ingredients and spoon the dressing over it.
  13. Sprinkle with the pomegranate seeds, pick the coriander leaves and divide these over the salad.
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