Roasted Carrot Salad with Sprouted Pumpkin Seeds and Lemon Herb Dressing

pumpkin seeds salads
roasted carrot salad
YIELDS 2 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 6-8 large medium-sized carrots, cut in half lengthwise
  • 2 tbsp olive oil, separated into two 1 tbsp servings
  • 1 can of chickpeas, rinsed, drained, and dried
  • 2 tsp curry powder 
  • ½ tsp garlic powder
  • 3 cups arugula, washed and dried
  • ½ cup cooked orzo
  • ¼ cup castelvatrano olives, sliced
  • ¼ cup medjool dates, diced
  • ¼ cup crumbled feta or vegan feta
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • Salt & pepper
  • ⅓ cup fresh squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 1 tbsp honey or maple syrup
  • ¼ cup olive oil
  • ½ tbsp chives, finely chopped
  • ½ tbsp parsley, finely chopped
  • ½ tbsp dill, finely chopped
  • Salt & pepper


  1. Preheat oven to 425°F. Toss the carrots in 1 tablespoon olive oil and season with salt and pepper. Roast 20-30 minutes, checking regularly after 20 minutes to prevent burning. Remove from the oven and allow to cool.
  2. Drop the oven temperature to 400°F. Rinse and drain the chickpeas. Pat dry with a paper towel. Make sure the chickpeas are dry, otherwise, they won’t crisp up in the oven. Arrange chickpeas on a baking sheet and toss with 1 tablespoons olive oil, curry powder, garlic powder, and a generous pinch of salt. Roast for 15-20 minutes, shaking the pan frequently.
  3. Make the dressing. Assemble all ingredients in a mason jar, cover, and shake well. Adjust flavors to your personal preference.
  4. Assemble the salad. Combine all ingredients and top with the lemon herb dressing.

Recipe and photo by Dana Plucinski

Products used in this recipe

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