Description
Indulge in the vibrant flavors of this Carrot Arugula Salad with Fig, Goat Cheese & Avocado. Perfect for lunch or as a side dish, this salad combines fresh arugula with the sweetness of dried figs, creamy avocado, and tangy goat cheese, all topped with crunchy walnuts. The maple tahini dressing ties everything together, elevating this dish to a delightful culinary experience. Quick to prepare in just 20 minutes, it’s an excellent choice for busy weekdays or gatherings. Customize it with your favorite nuts or greens for a unique touch.
Ingredients
Scale
- 4 large carrots, cut in half vertically and stems/tops removed
- 1 tablespoon avocado oil
- Freshly ground salt and pepper
- 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)
- ¼ cup drippy 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
Instructions
- Preheat grill to medium-high heat (400°F) or oven to 400°F.
- Season vertically cut carrots with avocado oil, salt, and pepper; grill or roast until tender (15-25 minutes).
- Toast walnuts in a dry skillet over medium heat until fragrant (about 5 minutes).
- Whisk together tahini dressing ingredients; adjust consistency with warm water.
- In a large bowl or platter, layer arugula, grilled carrots, figs, walnuts, goat cheese, and avocado.
- Drizzle with dressing and season to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling/Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 15mg