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Roasted Carrot Salad With Charred Scallion Cilantro Pesto [Vegan, Grain-Free]

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The roasted sweet carrots and caramel-y red onions paired with crunchy sweet corn in this seasonal veggie salad is phenomenal. Corn kernels function as a healthier, cheaper substitute for the sweetness of dried fruits and the crunchiness of the nuts in salads. The charred scallion cilantro pesto is a sweet and vinegary sauce that is most commonly served with fresh seafood, but we think it tastes oh-so much better on this vegan salad.

Roasted Carrot Salad With Charred Scallion Cilantro Pesto [Vegan, Grain-Free]






For the Salad:

  • 6 large carrots
  • 1 large red onion, sliced
  • 1 can corn kernels
  • Optional garnishes: cilantro, soy yogurt, fresh coriander

For the Charred Scallion-Cilantro Pesto:

  • 2 cups cilantro (or your favorite herb)
  • 1 cup scallion, chopped
  • 4 cloves garlic
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons agave (or to taste)
  • 1/2 teaspoon salt
  • 2 tablespoons water


  1. Preheat oven to 350°F.
  2. Cut carrots into 3-4 equal pieces. Slice each pieces lengthwise into 3-4 thin wedges.
  3. Slice onions thinly. Peel the garlic and separate into individual cloves.
  4. Line a baking tray with parchment paper. Toss your carrots, onions, and garlic with salt and pepper. Spread out on the tray in a single layer (if they are too close or overlapping, the vegetables will steam).
  5. Roast for 20 minutes until soft.
  6. For the sauce: In a dry pan, add your finely sliced scallions. Toast and fry until blistered and charred. Blend all the ingredients for the sauce in a food processor until smooth. Taste and adjust seasoning.
  7. Toast your roasted vegetables with the prepared pesto. Top with fresh cilantro, soy yogurt, and toasted almonds.

Nutritional Information

Per Serving: Calories: 117 | Carbs: 24 g | Fat: 1 g | Protein: 3 g | Sodium: 530 mg | Sugar: 13 g





Paleo-friendly international recipes free from refined sugar and oil. 2 sisters. Identical Twins. Born and raised in the beautiful metropolitan city of Hong Kong. Passionate and eager travelers around the world. City girls. Both studying in the states. Both aspiring naturopathic doctors. Creators of the blog Sprinkle of Vanilla Sugar. After being sick for a long time we decided to change our diet. We create recipes that are gluten-free, dairy-free, vegan, paleo, oil-free and refined sugar-free.



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