How I Make the Best Carrot Arugula Salad — Fig, Goat Cheese & Avocado
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Calories
- 421 kcal
- Protein
- 11.70 g
- Carbs
- 32.80 g
- Fat
- 28.70 g
Ingredients
- 4 largecarrots, cut in half vertically (stems/tops removed)
- 1 tablespoonavocado oil
- 5 ouncesbaby arugula
- ¾ cupdried fig halves
- ⅓ cupwalnuts, halves and pieces
- ⅓ cupgoat cheese, crumbles
- 1 largeavocado, sliced
- ½ cuproasted chickpeas ((optional, for extra protein))
- ¼ cupdrippy tahini
- 2 tablespoonsfresh lemon juice
- 1-2 teaspoonspure maple syrup
- ½ teaspoondijon mustard
- ¼ teaspoongarlic powder
- 2-3 tablespoonswarm water, to thin out dressing
- ¼ teaspoonsalt
- to tastefreshly ground black pepper
Instructions
- 1
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.
- 2
Preheat the grill to medium high heat (about 400°F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Alternatively, roast them at 400°F for 30 minutes on a baking sheet lined with parchment paper.
- 3
Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.
- 4
While the carrots are cooking, make the dressing: in a medium bowl, whisk together tahini, lemon juice, maple syrup, dijon, garlic powder, and salt and pepper. Add warm water one tablespoon at a time until desired consistency is reached.
- 5
Add arugula to a platter and layer with grilled carrots, dried figs, toasted walnuts, goat cheese, avocado slices, and roasted chickpeas (if using).
- 6
Drizzle tahini dressing over the salad and season with salt and pepper. Divide into bowls and enjoy!