Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Beautiful Carrot Arugula Salad with Fig, Goat Cheese & Avocado is a delightful dish that perfectly balances sweet and savory flavors. This salad is not only visually stunning but also versatile enough for various occasions, whether it’s a light lunch or an elegant side dish for dinner. The combination of fresh arugula, roasted carrots, and creamy avocado makes it a standout choice. Plus, the maple tahini dressing adds a unique twist that elevates this salad to new heights.

Why You’ll Love This Recipe

• Flavorful Combination: The mix of sweet figs, tangy goat cheese, and crunchy walnuts creates a rich flavor profile.
• Easy Preparation: With simple steps to either grill or roast the carrots, this recipe is quick and stress-free.
• Healthy Ingredients: Packed with nutrients from fresh vegetables and healthy fats, it’s great for any diet.
• Versatile Meal Option: Serve it as a main dish or a side; it fits seamlessly into any meal plan.
• Meal Prep Friendly: This salad keeps well in the fridge for several days, making it perfect for meal prep.

Tools and Preparation

Before diving into making your carrot arugula salad, gather your tools. Having everything ready will streamline the cooking process.

Essential Tools and Equipment

• A large bowl or platter
• Grill or oven
• Skillet for toasting walnuts
• Medium mixing bowl for dressing
• Whisk

Importance of Each Tool

• Large Bowl or Platter: Ideal for mixing and serving your salad easily.
• Grill or Oven: Provides flexibility in cooking the carrots to achieve the desired tenderness.
• Skillet: Perfect for toasting walnuts to enhance their flavor.
• Medium Mixing Bowl: Essential for combining your dressing ingredients thoroughly.

Ingredients

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 walnut 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Step 1: Prepare the Carrots

Add vertically cut carrots to a large bowl or platter. Drizzle with avocado oil and season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots evenly with oil.

Step 2: Cook the Carrots

Preheat your grill to medium-high heat (about 400 degrees F). Grill the carrots for 15-25 minutes total or until slightly tender. Flip them halfway through cooking. If you prefer roasting instead of grilling, place them on a baking sheet lined with parchment paper and roast at 400 degrees F for about 30 minutes or until they are tender.

Step 3: Toast the Walnuts

In a dry skillet over medium heat, toast walnuts by stirring occasionally until they are fragrant and lightly browned—this should take about 5 minutes. Set them aside once done.

Step 4: Make the Dressing

While the carrots are cooking, prepare your dressing. In a medium bowl, whisk together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, water (adding one tablespoon at a time until reaching desired consistency), salt, and freshly ground pepper. Set aside after mixing well.

Step 5: Assemble the Salad

On a large platter (or keep it in a bowl), add arugula as a base layer. Then layer on top grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas if using.

Step 6: Dress and Serve

Drizzle tahini dressing generously over the top of your salad. Finish by seasoning with freshly ground salt and pepper. Divide into bowls as needed and enjoy your delicious carrot arugula salad! This salad keeps well in the fridge for up to 2-4 days and serves 4 as a main dish or 6 as a side salad.

How to Serve Carrot Arugula Salad with Fig, Goat Cheese & Avocado

This carrot arugula salad is a versatile dish that can be enjoyed in various ways. Whether as a main course or a delightful side, here are some suggestions for serving this colorful salad.

For a Light Lunch

• On its own: Serve the salad as a standalone meal for a light and healthy lunch option.
• With whole grain bread: Pair with slices of whole grain bread for added texture and heartiness.

As a Side Dish

• Alongside grilled meats: This salad complements grilled chicken or fish beautifully, adding freshness to your plate.
• With roasted vegetables: Serve it next to roasted seasonal vegetables for a balanced meal.

For Meal Prep

• In mason jars: Layer the ingredients in mason jars for easy grab-and-go lunches throughout the week.
• Topped with protein: Add grilled shrimp or chicken on top for extra protein if desired.

How to Perfect Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Creating the perfect carrot arugula salad takes some attention to detail. Here are some tips to elevate your dish.

• Choose fresh ingredients: Use fresh arugula and carrots for optimal flavor and crunch.
• Grill for smoky flavor: Grilling the carrots adds a delicious smoky taste that enhances the overall dish.
• Adjust dressing consistency: Make sure your tahini dressing is smooth; add warm water gradually until it reaches your preferred thickness.
• Mix textures wisely: Combine crunchy walnuts with creamy goat cheese and avocado for an exciting mouthfeel.
• Season generously: Don’t skimp on seasoning; proper salt and pepper will make your flavors pop.
• Serve immediately: Enjoy the salad right after assembling to maintain freshness and texture.

Best Side Dishes for Carrot Arugula Salad with Fig, Goat Cheese & Avocado

When serving carrot arugula salad, consider pairing it with complementary sides that enhance the meal. Here are some fantastic options.

1. Quinoa Pilaf: A nutty quinoa pilaf adds protein and fiber, making your meal more filling.
2. Roasted Sweet Potatoes: Sweet potatoes bring sweetness and earthiness that pairs well with the salad’s flavors.
3. Herbed Rice: Fluffy herbed rice provides a light base that balances the richness of goat cheese.
4. Garlic Bread: Crisp garlic bread offers a delightful crunch and buttery flavor alongside the fresh salad.
5. Hummus Platter: A vibrant hummus platter adds variety with dips and veggies for extra crunch.
6. Stuffed Peppers: Stuffed bell peppers filled with grains or legumes offer a hearty complement to this light salad.

Common Mistakes to Avoid

When making the Carrot Arugula Salad with Fig, Goat Cheese & Avocado, avoid these common pitfalls to ensure a delicious result.

• Skipping the seasoning: Not seasoning the carrots before grilling can lead to bland flavors. Always season with salt and pepper for a more vibrant taste.
• Overcooking the carrots: Grilling or roasting carrots for too long can make them mushy. Keep an eye on them and aim for a tender-crisp texture.
• Using stale nuts: Toasted walnuts can easily lose their flavor if they are stale. Always check your nuts for freshness before using them in the salad.
• Not balancing the dressing: A poorly balanced dressing can overpower the salad. Taste as you mix and adjust the lemon juice and maple syrup to find the right balance.
• Neglecting freshness: Using wilted arugula or overripe avocado can diminish your salad’s appeal. Always choose fresh ingredients for a vibrant and tasty salad.

Refrigerator Storage

• Store leftover Carrot Arugula Salad in an airtight container.
• It will last for about 2-4 days in the refrigerator.
• Keep the dressing separate until ready to serve to maintain freshness.

Freezing Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Freezing is not recommended due to the texture of arugula and avocado after thawing.
• If you must freeze components, consider freezing only grilled carrots or chickpeas separately.

Reheating Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Oven: Preheat to 350°F (175°C) and warm grilled carrots for about 10 minutes until heated through.
• Microwave: Heat individual portions in short intervals (30 seconds), stirring in between until warm.
• Stovetop: Use a skillet over medium heat, adding a splash of water to create steam while reheating.

Frequently Asked Questions

What makes this Carrot Arugula Salad special?

This salad combines sweet figs, tangy goat cheese, and creamy avocado with fresh arugula and grilled carrots, creating a delightful blend of flavors and textures.

Can I substitute ingredients in this Carrot Arugula Salad?

Yes! You can swap goat cheese for feta or use sunflower seeds instead of walnuts based on dietary preferences or availability.

How can I make this salad vegan?

To make it vegan, omit the goat cheese or replace it with a plant-based cheese alternative. Ensure that your tahini is also free from any animal products.

Can I prepare this Carrot Arugula Salad ahead of time?

Yes! You can prep all ingredients and store them separately. Assemble just before serving for maximum freshness.

Final Thoughts

The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is not only visually appealing but also packed with nutrients. Its versatility allows you to customize it based on personal preferences or seasonal produce. Try experimenting with different nuts or adding protein like grilled chicken or chickpeas to make it your own!