This Roasted Carrot Fattoush with Harissa and Yogurt is a delightful twist on a classic Middle Eastern salad. It's a vibrant, flavorful dish perfect for a light lunch, a refreshing side, or a unique appetizer. I created this recipe after a fantastic trip to Morocco, where the flavors and textures inspired me to combine the sweetness of roasted carrots with the spicy kick of harissa and the creamy coolness of yogurt. This dish combines unexpected yet harmonious ingredients that are so good together!

The beautiful thing about this recipe is its versatility. You can easily adjust it to your liking. Feel free to experiment with different herbs, add other roasted vegetables, or change the type of lettuce. For example, last week I added some roasted sweet potatoes for an extra layer of flavor—it was divine! The beauty of cooking is finding what works for you and having fun in the kitchen!

Roasted Carrot Fattoush with Harissa and Yogurt

Name: Roasted-Carrot-Fattoush-with-Harissa-and-Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Middle-Eastern
Ingredients: 1 pound Carrots; 2 tablespoons Olive oil; to taste Salt; to taste Black pepper; 1/2 cup Plain Greek yogurt; 1-2 teaspoons Harissa paste; 1/4 cup Olive oil; 2 tablespoons Lemon juice; 1 tablespoon Pomegranate molasses; 1 teaspoon Ground cumin; 5 ounces Mixed greens; 1/2 cup, chopped Cucumbers; 1/2 cup, chopped Tomatoes; 1/4 cup, chopped Parsley or mint; 1 Pita bread; 1/4 cup, optional Feta cheese

A vibrant and flavorful salad featuring roasted carrots, creamy harissa yogurt, and a zesty pomegranate molasses vinaigrette. A truly unique and delicious recipe!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). Wash and peel about 1 pound of carrots, then chop them into 1-inch pieces. Toss them with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them; ovens vary!
While the carrots are roasting, make the harissa yogurt. In a small bowl, combine 1/2 cup of plain Greek yogurt with 1-2 teaspoons of harissa paste (start with less and add more to taste!). Stir well. You'll be amazed by the amazing flavor explosion!
Prepare the vinaigrette. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons of lemon juice, 1 tablespoon of pomegranate molasses (it's worth seeking this out!), 1 teaspoon of ground cumin, a pinch of salt, and a pinch of black pepper. Taste and adjust seasoning as needed. Trust your tastebuds!
Now for the fun part. Make sure your oven is off now. Make a simple fattoush salad! In a large bowl, combine 5 ounces of mixed greens (I like to use baby spinach and arugula), 1/2 cup of chopped cucumbers, 1/2 cup of chopped tomatoes, and 1/4 cup of chopped fresh parsley or mint. Add in your beautifully roasted carrots!
Lightly toast some pita bread. Cut the pita into small triangles and toss them with a little olive oil and salt. Bake them on the same baking sheet as the carrots (after you take the carrots out of the oven, of course!), for about 5 minutes, or until golden brown and crunchy. Dont' burn them!
Gently toss the salad with the vinaigrette, ensuring all ingredients are nicely coated. Crumble 1/4 cup of feta cheese (optional) over the salad. This step is optional, but highly encouraged!
Spoon the harissa yogurt over the salad and top with toasted pita bread. Serve immediately and enjoy! Seriously, enjoy it. This is amazing!

📝 Notes

For extra flavor, add a pinch of cayenne pepper to the vinaigrette.
If you don't have pomegranate molasses, you can substitute with balsamic vinegar or maple syrup.
Feel free to experiment with different types of greens and vegetables.
Make it a meal by adding some grilled chicken or chickpeas!