Roasted Carrot & Avocado Salad

Roasted Carrot & Avocado Salad

Recently I had dinner at Beauty & Essex in NYC. It’s a fantastic restaurant, featuring big flavors on small tasting plates. They served a really stand-out salad that was so good I had to try and recreate it at home. Roasting your humble everyday carrots gives them a sweet, caramelized flavor that pairs perfectly with the creamy avocado. If you think salads are boring, give this one a try- you’ll be surprised! This recipe serves four.


  • 1 lb. carrots, peeled and cut lengthwise, then in 1/2
  • 3 tbsp. olive oil
  • 1 tsp. honey
  • 6 sprigs fresh thyme, leaves stripped off
  • 2 cloves garlic, minced
  • 3 ripe avocados
  • 1 cup roasted cashews
  • 4 handfuls butter or baby romaine lettuce
  • Juice from 1/2 orange
  • Lemon & olive oil, salt & pepper, to taste


  • Preheat your oven to 400. In a roasting pan, toss the carrots with olive oil, salt, pepper, honey, and thyme leaves. Spread evenly in the pan and roast in the oven, tossing every 15 minutes, for 45 minutes to an hour, until the carrots are tender and turning golden brown at their ends. In the last 10 minutes of cooking, add the minced garlic and toss to combine. Remove the carrots from the oven and allow to cool slightly.
  • In a shallow pan, toast the cashews over medium low heat until golden brown and fragrant, 3 to 5 minutes. Halve and peel the avocados, and cut into strips lengthwise. Squeeze some lemon over the avocado to prevent them from browning.
  • In a large bowl, toss together the lettuce, carrots, avocado, and 1/2 the cashews. Squeeze over the orange juice, lemon juice, and olive oil to taste, starting slowly and adding more as needed. Season with salt and pepper, and toss everything to combine.
  • Plate the salad into four shallow bowls, and top each serving with the remaining cashews.
  • To make this a meal, add some toasted crusty bread and some grilled shrimp or chicken.

Recipe inspired by Beauty & Essex.

View the full recipe on Bachelor Kitchen.

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