Name: Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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 walnut 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

Carrot Arugula Salad with Fig, Goat Cheese & Avocado

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Indulge in the vibrant flavors of our Carrot Arugula Salad with Fig, Goat Cheese & Avocado. This refreshing salad combines sweet dried figs, creamy avocado, and tangy goat cheese, all elevated by the peppery bite of arugula. Tossed together with grilled carrots and drizzled with a luscious maple tahini dressing, this dish is not only visually stunning but also packed with essential nutrients. Perfect for lunches, dinner gatherings, or as a side dish, this salad is versatile and easy to prepare. Enjoy a wholesome meal that will delight your taste buds and impress your guests!

Author: Celeste
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Salad
Method: Grilling/Roasting
Cuisine: American

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 walnut 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

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Instructions

Prepare carrots by cutting them in half lengthwise. Season with avocado oil, salt, and pepper.
Grill or roast the carrots until tender (15-25 minutes on the grill or 30 minutes in a 400°F oven).
Toast walnuts in a skillet over medium heat until fragrant (about 5 minutes).
Whisk together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, water, salt, and pepper for the dressing.
Assemble the salad by layering arugula, grilled carrots, figs, walnuts, goat cheese, avocado slices, and optional roasted chickpeas.
Drizzle with dressing before serving.

Nutrition

Serving Size: 1 bowl (approx. 200g)
Calories: 360
Sugar: 12g
Sodium: 250mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 7g
Cholesterol: 10mg

Find it online: https://recipesbyceleste.com/carrot-arugula-salad-with-fig-goat-cheese-avocado/