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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.