arugula and roasted carrot salad
Print Recipe

Arugula and Roasted Carrots with Creamy Cilantro Lemon Dressing

Add grilled chicken or marinated tempeh to this side salad to make it into an entree!
Course: Salad
Keyword: arugula, carrots, cilantro, gluten-free, hemp hearts, lemond, roasted carrots, vegan, vegetarian
Servings: 4
Calories: 374kcal
Author: Genevieve Doll


  • 1 medium zucchinis (about 1 lb)
  • 6 medium carrots (about 1 lb), ¼ inch slices on the diagonal
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground pepper
  • ½ cup sunflower seeds
  • 5 ounces arugula
  • Hemp hearts, for garnish


  • ½ medium bunch cilantro with stems
  • ½ cup olive oil
  • ¼ cup plus 1 Tbs lemon juice
  • ¼ cup hemp hearts
  • ¼ cup water
  • 1 medium clove garlic
  • 1 teaspoon honey
  • 1 teaspoon salt


  • Preheat oven to 425°F. Place carrots on a large rimmed baking sheet; toss with olive oil, salt and pepper. Roast for 20 minutes, until edges begin to crisp.
  • Add all dressing ingredients to a blender. Blend on high until smooth, creamy, and bright green in color. Season to taste.
  • Heat a small saucepan over medium heat. Add sunflower seeds and toast for about 3 minutes, stirring frequently until lightly browned.
  • Serve roasted carrots over a bed of arugula and drizzle with cilantro dressing. Garnish with sunflower seeds and hemp hearts. 
  • Double the dressing, and enjoy drizzled over fish tacos or your favorite vegetable wrap.


Calories: 374kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Sodium: 717mg | Fiber: 4g | Sugar: 3g