Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Found on: ambitiouskitchen.com
Add vertically cut carrots to a large bowl or a platter and drizzle with avocado oil then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots with the oil.
Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Please note, if you don’t want to grill your carrots, you can roast them at 400 degrees F for 30 minutes or until tender on a baking sheet lined with parchment paper.
Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.
While the carrots are cooking you can make your dressing: in a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time until you reach your desired consistency) and salt and pepper. Set aside.
Add arugula to a large platter (or you can keep it in a large bowl) and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if using).
Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy! Salad keeps well for 2-4 days. Serves 4 as a main and 6 as a side salad.
To roast the carrots: add the carrots to a baking sheet lined with parchment paper and roast them at 400 degrees F for 30 minutes or until tender.
If you’re not into a tahini dressing, I suggest my simple light maple apple cider vinaigrette for this salad. You can toss it with the arugula first or simply place it on the side and have guests drizzle over their salad before serving: 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon maple syrup or honey and freshly ground salt and pepper to taste.
Ingredients
Directions
Add vertically cut carrots to a large bowl or a platter and drizzle with avocado oil then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots with the oil.
Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Please note, if you don’t want to grill your carrots, you can roast them at 400 degrees F for 30 minutes or until tender on a baking sheet lined with parchment paper.
Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.
While the carrots are cooking you can make your dressing: in a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time until you reach your desired consistency) and salt and pepper. Set aside.
Add arugula to a large platter (or you can keep it in a large bowl) and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if using).
Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy! Salad keeps well for 2-4 days. Serves 4 as a main and 6 as a side salad.
To roast the carrots: add the carrots to a baking sheet lined with parchment paper and roast them at 400 degrees F for 30 minutes or until tender.
If you’re not into a tahini dressing, I suggest my simple light maple apple cider vinaigrette for this salad. You can toss it with the arugula first or simply place it on the side and have guests drizzle over their salad before serving: 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon maple syrup or honey and freshly ground salt and pepper to taste.