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Roasted Carrot Salad with Soft-Boiled Egg
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This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

If you've never tried a hot/cold salad, then you need to make this one asap. A mix of your favorite cold greens and veggies gets paired with your go-to freshly roasted ones for a delicious combo. Top it with a drizzle of tahini or your dressing of choice, and lunch is served! 

Entertaining a crowd? Try this Spring Cobb Salad by our Molly Adams!

When in doubt just add avocado, egg, and a roasted veg and you’ve got yourself a good meal ✌🏼 This combo is my favorite especially with a good drizzle of tahini and everything but the bagel seasoning. Try it and thank me later! -@wildlywholesome


Prep time 10mins
Cook time 1hr
Yield: Serves or Makes 4
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  • 1 pound carrots, peeled
  • Coconut oil
  • 4 eggs
  • 1 (5 ounce) bag mixed greens
  • 2 avocados, sliced `
  • Tahini
  • Everything bagel seasoning


  • Step 1

    Preheat the oven to 375ºF. Drizzle the carrots with coconut oil and roast on a sheet pan until charred, about 1 hour.

  • Step 2

    Bring a small pot of water to a boil, carefully add the eggs and cook for 7 minutes. Immediately transfer eggs to an ice bath and let cool slightly before peeling.

  • Step 3

    Add mixed greens to a bowl with avocado, boiled eggs and carrots. Top with a drizzle of tahini and everything bagel seasoning to taste.