Carrots and spice are a natural pairing.  Just think of carrot cake, or carrot ginger anything.  Here, the curry vinaigrette cuts through the sweetness of the carrots, and the pop of raisins and crunch of pine-nuts add a little bit of texture to this warm salad.

Roasted Curried Carrot Salad with Raisins and Pine Nuts


For 2

6 carrots, peeled, cut in half crosswise, then quartered

2 tablespoons olive oil

pinch of kosher salt

1/4 cup toasted pine-nuts

1/2 cup raisins

3 tablespoons curry vinaigrette

1 tablespoon fresh mint, finely chopped


Drizzle the carrots with olive oil and salt. Roast at 425 F for 20-30 minutes, depending on size (you want them golden brown at the edges and fork tender).

In a small sauté pan over medium heat, add the pine-nuts and cook until barely toasted and fragrant (about 2-3 minutes).  Add the raisins and the vinaigrette, cooking for about a minute, just until warm.

Drizzle everything over the roasted carrots and finish with the chopped mint.


1 tablespoon red wine vinegar

3 tablespoons olive oil

1 teaspoon curry powder

1/2 teaspoon cumin

1/4 teaspoon chili powder

pinch cinnamon

1 garlic clove, minced

kosher salt and freshly ground black pepper, to taste


Toast the spices, whole, in a small saucepan over medium heat until fragrant (about a minute).

Grind them up (I use a pepper mill I’ve set aside for this, or a mortar and pestle), and combine all of the ingredients in a smaller container with a lid (I just use a plastic container or an empty jar) and shake.

  • Mmm this sounds perfect. I was just realizing yesterday how i’m not a fan of cold salads, and now I find your warm salad…happy happy. Thank you!

  • Carol Hahn

    I’m going to make this delightful, warm carrot salad. Sounds delicious.