SALADS 0 comments

Roasted Carrot, Radish and Quinoa Salad with Miso Tahini Dressing

Roasted Carrot, Radish and Quinoa Salad with Miso Tahini Dressing

Roasted Carrot, Radish and Quinoa Salad with Miso Tahini Dressing




It took me a long time to get behind cooked carrots. As a child I was crazy about raw carrots and was livid that anyone would ever mistreat my favorite vegetable by applying heat to them. It wasn’t until I was in my twenties and a friend made a lovely cumin dressed cooked carrot salad that I viewed cooking carrots as anything other than an abomination. And then in culinary school, I moved from tolerating them to appreciating them, becoming aware of how vital they are to mirepoix, the basis for most French dishes. Now I love cooked carrots, in stews and braises, and in salads, especially when warmly spiced and roasted until just softened.

In this recipe, we roast the carrots alongside radishes, another vegetable I loathed as a child. I imagine I was not alone in this, as raw radishes often taste sharp, peppery and astringent.  But roasted radishes lose their caustic bite and develop a milder taste. Roasting caramelizes the natural sugars in the radishes, resulting in a slightly sweet and nutty flavor and a softer texture, making them a delicious and unexpected addition to dishes.

Once the carrots and radishes are tossed in their spice blend and roasted, this salad comes together very quickly. Just toss those spiced beauties with cooked quinoa, mint, almonds and a very easy Miso Tahini Dressing. If you’re lukewarm on cooked carrots or radishes like I was, I wholeheartedly believe this salad will change your mind!


  • 1 1/2 lb. carrots, peeled

  • 1/2 lb. radishes, greens removed

  • ½ teaspoon granulated garlic

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • ¼ teaspoon ground cinnamon

  • Kosher salt

  • 2 tablespoon grapeseed oil

  • 1/3 cup raw sliced almonds

  • 2/3 cup mint, coarsley chopped

  • 1 cup cooked quinoa, room temperature or cooler

  • 2 tablespoons lemon juice

  • 1 tablespoon extra virgin olive oil

  • Miso Tahini Dressing, recipe below

  • Miso Tahini Dressing
  • 2 tablespoons sweet white miso paste

  • 2 tablespoons seasoned rice vinegar (if all you have is plain rice vinegar, add 2 tsp honey to it)

  • 1/2 cup tahini

  • cool water (appx. 1/2 cup)


  • Preheat the oven to 400° (F) and adjust the rack to the middle position.  Cut the carrots and radishes into ½ inch pieces on the bias. Prepare the spice blend by combining granulated garlic, smoked paprika, cumin, turmeric, and cinnamon with 1/2 teaspoon Kosher salt.  Rub the carrots and radishes with the grapeseed oil and spice blend, then spread them evenly on a parchment paper covered half sheet pan (18 x 13). Roast for 28-30 minutes, flipping with a spatula halfway through.   
    When the carrots and radishes finish roasting, remove them from the oven and allow them to cool to room temperature. Turn the oven temperature down to 350° (F) and toast the almonds on a small sheet pan in oven until lightly colored and fragrant, about 10 minutes. Combine the carrots, radishes, quinoa, mint, lemon juice and 1 tbsp olive oil. Toss to combine and season to taste. Drizzle salad with Miso Tahini Dressing and garnish with toasted almonds.
  • Miso Tahini Dressing
  • In a small bowl, whisk together miso paste and vinegar until the miso dissolves. Add the tahini to the miso/vinegar mixture and whisk to combine. Add water, a few tablespoons at a time, to reach desired consistency (more water for increased drizzlability). Too salty? Add more water/tahini. Not salty enough? Add a little more miso.

Leave a Comment

Your email address will not be published. Required fields are marked *