Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- For the carrots:
- 4 large carrots, cut in half vertically and stems/tops removed
- 1 tablespoon avocado oil
- Freshly ground salt and pepper
- For the salad:
- 5 ounces baby arugula
- ¾ cup dried fig halves
- ⅓ cup walnuts halves and pieces
- ⅓ cup goat cheese crumbles
- 1 avocado, sliced
- ½ cup roasted chickpeas (optional, for extra protein)
- Maple Tahini Dressing:
- ¼ cup drippy tahini (I always use Soom Tahini)
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons pure maple syrup
- ½ teaspoon dijon mustard
- ¼ teaspoon garlic powder
- 2-3 tablespoons warm water, to thin out a bit
- ¼ teaspoon salt
- Freshly ground black pepper
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Preparation
Step 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.
Step 2
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.
Step 3
Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.
Step 4
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.
Step 5
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).
Step 6
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.
Step 7
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