We may be diving into spring however I’m already dreaming about summer season grilling. Reminder: grilling isn’t only for burgers and hen! The truth is, I’ve full guides on tips on how to grill fruit and greens that may significantly make you the king or queen of your subsequent BBQ.

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

Every chew has a bit little bit of all the things, 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?!

Get pleasure from this enjoyable salad recipe as a stunning seasonal lunch or serve it as an exquisite facet dish at your early summer season BBQ or potluck! It feels a bit fancy and is tremendous simple to customise along with your fav mix-ins. I’ve even included one other dressing choice to strive if that’s your jam. Hope you adore it!

FREE Salad E-book

Join beneath to get a FREE salad e-book with 5 of my very greatest summer season salad recipes, plus superb salad-making suggestions and hacks that you simply’ll come again to time and time once more!

Elements on this carrot arugula salad

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

• Carrots: you’ll begin by grilling a number of halved, giant 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 the entire different mix-ins and the dressing.
• Combine-ins: we’re including dried fig halves for sweetness, walnut halves for crunch, goat cheese for a bit tang and savory taste, and avocado for that tremendous creaminess.
• For the dressing: tie the entire salad along with a dressing made with tahini, lemon juice, maple syrup, a bit dijon mustard, garlic powder, salt & pepper. Use the code ‘ambitiouskitchen’ to get 10% off my favourite tahini model, Soom!

Customise your salad

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

• Select your mix-ins: be happy 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 hen or shrimp.
• Choose your base: I really like the combo of carrots and arugula, however you would 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, strive my gentle maple apple cider vinegar French dressing that has a bit extra chew to it! Combine 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 company drizzle it on their very own salad earlier than serving.

Roast or grill your carrots

There are two tremendous simple methods to cook dinner the carrots for this salad — roasted or grilled! Each are scrumptious and gives you completely tender carrots. Begin by tossing the carrots in avocado oil, salt & pepper, then:

• To grill: place the halved carrots instantly on the grill and grill them at medium excessive warmth (about 400 levels F) for 15-25 minutes whole or till barely tender, flipping midway by way 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 you can retailer this grilled carrot arugula salad

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

Extra salad recipes you’ll love

Get all of my salad recipes right here!

I hope you like this grilled carrot arugula salad! If you happen to make it make sure you go away a remark and a score so I understand how you preferred it. Get pleasure from, xo!

The
Bold Kitchen
Cookbook

125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day

Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Prep Time 20 minutes minutes

Cook dinner Time 20 minutes minutes

Whole Time 40 minutes minutes

ServesServes 4 servings

Lovely carrot arugula salad with candy dried figs, tangy goat cheese, creamy avocado and crunchy walnuts. Drizzle this contemporary arugula and carrot salad with a flavorful maple tahini dressing for an exquisite lunch or simple facet dish! Choices to grill or roast the carrots for ease.

Elements

• For the carrots:
• 4 giant carrots, reduce in half vertically and stems/tops eliminated
• 1 tablespoon avocado oil
• Freshly floor salt and pepper
• For the salad:
• 5 ounces child arugula
• ¾ cup dried fig halves
• ⅓ cup walnuts halves and items
• ⅓ cup goat cheese crumbles
• 1 avocado, sliced
• ½ cup roasted chickpeas (elective, for further protein)
• Maple Tahini Dressing:
• ¼ cup drippy tahini (I all the time use Soom Tahini)
• 2 tablespoons contemporary 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

Directions

• Add vertically reduce 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 palms to coat the carrots with the oil.

• Preheat the grill to medium excessive warmth (about 400 levels F) and grill the carrots for 15-25 minutes whole or till barely tender, flipping midway by way of. Please observe, if you happen to don’t need 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 sometimes till toasted and aromatic, about 5 minutes. Put aside.

• Whereas the carrots are cooking you can also 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. Put aside.

• Add arugula to a big platter (or you’ll be able to preserve 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 high and season with freshly floor salt and pepper. Divide into bowls and revel in! Salad retains properly for 2-4 days. Serves 4 as a foremost 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 happen to’re not right into a tahini dressing, I recommend my easy gentle maple apple cider French dressing for this salad. You’ll be able to toss it with the arugula first or just place it on the facet and have company 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 total submit for scrumptious & simple methods to customise your salad!

Diet

Serving: 1serving (based mostly on 4)Energy: 421calCarbohydrates: 32.8gProtein: 11.7gFats: 28.7gSaturated Fats: 6gFiber: 5.9gSugar: 20.5g