Carrot Arugula Salad with Fig, Goat Cheese & Avocado
User Reviews
5
Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Description
The recipe starts with fresh large carrots cut lengthwise and lightly coated with avocado oil, salt, and pepper, then grilled or alternatively roasted until tender but still holding shape. Toasted walnuts add a warm, nutty crunch to complement the soft figs and creamy goat cheese. Baby arugula provides a peppery green base that balances the sweetness of figs and the richness of avocado slices.
A homemade maple tahini dressing blends tahini, fresh lemon juice, pure maple syrup, Dijon mustard, garlic powder, salt, and pepper, thinned with warm water to coat the salad ingredients evenly without overpowering them. This dressing brings an earthy sweetness and subtle creaminess to the dish.
The salad can be adapted with substitution dressings such as a light maple apple cider vinaigrette for those who prefer a vinegar-based alternative. The combination offers diverse textures and flavors from roasted vegetables, nuts, fresh fruits, creamy cheeses, and vibrant greens, suitable for serving as a refreshing starter or accompaniment to main dishes.
Careful preparation includes evenly coating the carrots with oil and seasoning, controlling the grilling or roasting time to achieve tender carrots without overcooking, and toasting walnuts to develop aroma and depth.
Ingredients
- For the carrots:
- 4 carrot large, cut in half vertically, stems/tops removed
- 1 tablespoon avocado oil
- salt freshly ground
- black pepper freshly ground
- FOR THE SALAD:
- 5 ounces arugula baby
- ¾ cup dried figs halves
- ⅓ cup walnuts halves and pieces
- ⅓ cup goat cheese crumbles
- 1 avocado sliced
- ½ cup chickpeas roasted, optional, for extra protein
- Maple Tahini Dressing:
- ¼ cup tahini drippy, e.g. Soom Tahini
- 2 tablespoons lemon juice fresh
- 1-2 teaspoons pure maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 2-3 tablespoons water warm, to thin out a bit
- ¼ teaspoon salt
- black pepper freshly ground
Instructions
- 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.
Notes
- Carrots can be roasted at 400°F for about 30 minutes as an alternative to grilling.
- A light maple apple cider vinaigrette is a suggested alternative dressing, combining olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and seasoning.
- Ensure carrots are evenly coated with oil and seasoning before cooking for consistent flavor.
- Toast walnuts in a dry skillet to release their aroma and add crunch to the salad.
- This salad can be customized by adjusting dressing or adding optional roasted chickpeas for protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 421cal | 21% |
| Carbohydrates | 32.8g | 11% |
| Protein | 11.7g | 23% |
| Fat | 28.7g | 44% |
| Saturated Fat | 6g | 30% |
| Fiber | 5.9g | 24% |
| Sugar | 20.5g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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