Roasted Carrot & Turmeric Glow Salad

Bright, earthy, and comforting — this salad proves detox food doesn’t have to feel cold or raw.

Why It Works

• Turmeric + black pepper = anti-inflammatory power

• Roasting brings out natural sweetness

• Citrus vinaigrette keeps flavors lively

Flavor Move
Roast carrots with turmeric, olive oil, black pepper, and a splash of orange juice. That caramelization adds depth without added sugar.

Budget Hack

• Carrots are one of the cheapest vegetables year-round

• Swap fresh oranges for bottled juice if needed

• Use pantry spices — no specialty blends required

Serves: 3–4
Cost per serving: ~$1.50

Ingredients

Roasted Vegetables

• 1 lb carrots, peeled and cut into chunks

• 1½ tbsp olive oil

• 1 tsp ground turmeric

• ¼ tsp black pepper

• Salt, to taste

• 1 tbsp orange juice

Salad Base

• 2 cups chopped kale

• 1 cup chickpeas, drained and rinsed

Simple Vinaigrette

• 1 tablespoon olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

Garnish

• 2 tbsp pumpkin seeds

• 2 tbsp chopped parsley

• Pinch red pepper flakes

Instructions

1. Preheat oven to 400°F.

2. Toss carrots with olive oil, turmeric, pepper, salt, and orange juice.

3. Roast 25–30 minutes, stirring once, until caramelized.

4. Whisk vinaigrette ingredients together.

5. Massage kale lightly with a pinch of salt.

6. Add carrots, chickpeas, and grain (if using).

7. Toss with vinaigrette and garnish. Serve warm or chilled.

Chef’s Tip

Roasting turmeric blooms the spice and eliminates bitterness — citrus finishes the dish clean.

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