Grilled Carrot Arugula Salad with Avocado

We could be diving into spring however I’m already dreaming about summer season grilling. Reminder: grilling isn’t only for burgers and rooster! In reality, I’ve full guides on the best way to grill fruit and greens that may critically make you the king or queen of your subsequent BBQ.

Today we’re grilling up one thing additional particular that I dreamed up a few summers again: completely candy, tender, carrots! Not into grilling? You can simply roast them, too. I needed to create a stupendous spring & summer season salad recipe utilizing grilled or roasted carrots and OMG you guys, this one can have you doing backflips. Allow me to reintroduce to this beautiful grilled carrot arugula salad layered with goat cheese, avocado, dried figs (new obsession), toasted walnuts, and a candy and savory maple tahini dressing.

Each chew has just a little little bit of every little thing, which is what makes this grilled carrot salad so epic. It’s tangy, candy, crunchy, creamy, zippy and all rounded out with these deliciously charred, barely caramelized carrots. Are you hungry but?!

Enjoy this enjoyable salad recipe as a stunning seasonal lunch or serve it as a stupendous facet dish at your early summer season BBQ or potluck! It feels just a little fancy and is tremendous straightforward to customise with your fav mix-ins. I’ve even included one other dressing choice to attempt if that’s your jam. Hope you find it irresistible!

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Ingredients on this carrot arugula salad

I started with scrumptious grilled carrots and knew I needed so as to add the right mix of textures and flavors to this salad. Everything will get tossed in a creamy maple tahini dressing and each chew is simply magical. Here’s what you’ll have to make the salad:

• Carrots: you’ll start by grilling a couple of halved, massive carrots in order that they’ve these fairly grill marks. You’ll want some avocado or olive oil, salt and pepper.
• Arugula: the bottom of this salad is zippy, deliciously peppery arugula. It helps to steadiness all the different mix-ins and the dressing.
• Mix-ins: we’re including dried fig halves for sweetness, walnut halves for crunch, goat cheese for just a little tang and savory taste, and avocado for that incredible creaminess.
• For the dressing: tie the entire salad collectively with a dressing made with tahini, lemon juice, maple syrup, just a little dijon mustard, garlic powder, salt & pepper. Use the code ‘ambitiouskitchen’ to get 10% off my favourite tahini model, Soom!

Customize your salad

This arugula and carrot salad is simple to customise to your style preferences with easy ingredient swaps! Here’s what I can advocate:

• Choose your mix-ins: be at liberty to choose no matter mix-ins sound good to you want dried cranberries or dates, pecan halves, and feta cheese.
• Add a lift of protein: make the salad much more filling with 1/2 cup roasted chickpeas, grilled rooster or shrimp.
• Pick your base: I like the combo of carrots and arugula, however you may additionally grill sliced candy potatoes and/or use a blended inexperienced or spinach base.
• Make it dairy free, vegan and/or paleo: merely go away off the goat cheese! The salad will nonetheless be scrumptious.

A scrumptious dressing different

If a tahini dressing isn’t your jam, attempt my mild maple apple cider vinegar French dressing that has just a little extra chew to it! Mix collectively:

• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup or honey
• Freshly floor salt and pepper to style.

Toss it with the arugula first or place it on the facet and have friends drizzle it on their very own salad earlier than serving.

Roast or grill your carrots

There are two tremendous straightforward methods to prepare dinner the carrots for this salad — roasted or grilled! Both are scrumptious and offers you completely tender carrots. Start by tossing the carrots in avocado oil, salt & pepper, then:

• To grill: place the halved carrots immediately on the grill and grill them at medium high warmth (about 400 levels F) for 15-25 minutes complete or till barely tender, flipping midway by means of.
• To roast: add the carrots to a baking sheet lined with parchment paper and roast them at 400 levels F for half-hour or till tender.

How to retailer this grilled carrot arugula salad

Store this carrot arugula salad in an airtight container within the fridge for as much as 3-4 days. If you intend on making it forward of time I’d advocate leaving the dressing and the goat cheese off till you’re able to serve it.

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I hope you like this grilled carrot arugula salad! If you make it you’ll want to go away a remark and a ranking so I understand how you appreciated it. Enjoy, xo!

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Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Beautiful carrot arugula salad with candy dried figs, tangy goat cheese, creamy avocado and crunchy walnuts. Drizzle this recent arugula and carrot salad with a flavorful maple tahini dressing for a beautiful lunch or straightforward facet dish! Options to grill or roast the carrots for ease.

Ingredients

• For the carrots:
• 4 massive carrots, minimize in half vertically and stems/tops eliminated
• 1 tablespoon avocado oil
• Freshly floor salt and pepper
• For the salad:
• 5 ounces baby arugula
• ¾ cup dried fig halves
• ⅓ cup walnuts halves and items
• ⅓ cup goat cheese crumbles
• 1 avocado, sliced
• ½ cup roasted chickpeas (non-obligatory, for additional protein)
• Maple Tahini Dressing:
• ¼ cup drippy tahini (I at all times use Soom Tahini)
• 2 tablespoons recent lemon juice
• 1-2 teaspoons pure maple syrup
• ½ teaspoon dijon mustard
• ¼ teaspoon garlic powder
• 2-3 tablespoons heat water, to skinny out a bit
• ¼ teaspoon salt
• Freshly floor black pepper

Instructions

• Add vertically minimize carrots to a big bowl or a platter and drizzle with avocado oil then season with freshly floor salt and pepper. Use tongs or clear arms to coat the carrots with the oil.

• Preheat the grill to medium high warmth (about 400 levels F) and grill the carrots for 15-25 minutes complete or till barely tender, flipping midway by means of. Please observe, if you happen to don’t wish to grill your carrots, you’ll be able to roast them at 400 levels F for half-hour or till tender on a baking sheet lined with parchment paper.

• Toast walnuts in a dry skillet over medium warmth, stirring often till toasted and aromatic, about 5 minutes. Set apart.

• While the carrots are cooking you may make your dressing: in a medium bowl, whisk collectively the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time till you attain your required consistency) and salt and pepper. Set apart.

• Add arugula to a big platter (or you’ll be able to hold it in a big bowl) after which layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if utilizing).

• Drizzle tahini dressing everywhere in the prime and season with freshly floor salt and pepper. Divide into bowls and luxuriate in! Salad retains effectively for 2-4 days. Serves 4 as a major and 6 as a facet salad.

Recipe Notes

To roast the carrots: add the carrots to a baking sheet lined with parchment paper and roast them at 400 levels F for half-hour or till tender.
If you’re not right into a tahini dressing, I counsel my easy mild maple apple cider French dressing for this salad. You can toss it with the arugula first or just place it on the facet and have friends drizzle over their salad earlier than serving: 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon maple syrup or honey and freshly floor salt and pepper to style.
See the complete put up for scrumptious & straightforward methods to customise your salad!

Nutrition

Serving: 1serving (based mostly on 4)Calories: 421calCarbohydrates: 32.8gProtein: 11.7gFat: 28.7gSaturated Fat: 6gFiber: 5.9gSugar: 20.5g