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Roasted Carrot and Avocado Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 3 -4 servings


  • 8 large carrots
  • 3 tablespoons olive oil divided
  • Salt and black pepper
  • 2 tablespoons lemon juice
  • 6 cups arugula
  • 2 small Haas avocados pitted and sliced or cut into chunks
  • 1 1/2 cups cooked brown or green lentils or 1 can lentils, drained and rinsed


  • Preheat your oven to 400 F.
  • Cut carrots in half lengthwise. Slice them into pieces about 4 inches long. Toss them with a tablespoon of the olive oil and then place them onto a parchment or foil lined baking sheet. Sprinkle them with sea salt and black pepper and bake for about 30 minutes, or until they're gently caramelized.
  • Whisk the remaining two tablespoons of olive oil with the lemon juice and additional salt and pepper to taste. Dress the arugula with the dressing.
  • Divide the arugula onto three or four plates. Top each bed of arugula with even portions of the carrots and avocado, and then sprinkle the lentils on top. Serve.