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Roasted Carrot, Citrus, Mint and Avocado Kale Salad

Prep Time10 minutes
Active Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Keyword: 30 minute dinner, Dinner Ideas, Easy Meals, Easy Recipe, salad
Author: rylee


  • 8-10 large carrots
  • 6 tablespoons olive oil divided
  • 2 teaspoons sea salt divided
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 6 cups baby kale
  • 2 citrus of your choice see notes
  • 1-2 avocados sliced
  • ½ cup fresh mint chopped
  • ¼ cup shelled pistachios
  • Squeeze of fresh lemon juice
  • Flaky sea salt to finish


  • Preheat oven to 375 degrees F and line a baking sheet.
  • Place carrots on baking sheet and toss with 1 tablespoon olive oil, ½ teaspoon sea salt, pepper and garlic powder and bake for 45-50 minutes or until cooked through to desired consistency.
  • While the carrots are cooking, place kale in a bowl with the rest of your olive oil and sea salt and massage it really well for at least 5 minutes and let it sit while the carrots finish roasting.
  • Chop your mint, slice your avocado and peel and cut your citurs into slices or chunks!
  • Remove carrots from oven and once cooled cut into chunks.
  • Add your mint, avocados, citrus, squeeze of lemon and flaky salt to your massaged kale and give it a nice toss!
  • This can be split into two entree sized salads or 4 side salads!


I used blood oranges for this salad, but it would be so delicious with cara-cara oranges, sweet oranges or tangerines, and mint gives this all sorts of flavor so don't skimp!