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Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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1 small bunch carrots with leafy green tops

2 tablespoons olive oil 

1 tablespoon honey 

1/2 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper 


1/4 cup buttermilk

1/4 cup plain yogurt 

1/4 cup extra-virgin olive oil 

1 tablespoon white wine vinegar 

1 teaspoon honey 

3/4 teaspoon sea salt 

3/4 teaspoon freshly ground black pepper 

2 tablespoons minced chives 

2 tablespoons minced fresh tarragon 

2 tablespoons chopped fresh dill 

2 tablespoons chopped carrot leaves (from the reserved tops) 

1 tablespoon chopped fresh oregano 


1 head red leaf lettuce, torn into pieces

3 tablespoons chopped pistachios 

3 tablespoons chopped dried cherries 

3 ounces crumbled extra sharp Cheddar


  1. For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
  3. In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
  4. For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
  5. For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.