VNiceFood

The Salad I Make Every Week — Carrot Arugula Salad with Fig & Avocado

The Salad I Make Every Week — Carrot Arugula Salad with Fig & Avocado
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Calories
421 kcal
Protein
11.70 g
Carbs
32.80 g
Fat
28.70 g

Ingredients

  • 4 largecarrots, cut in half vertically and stems/tops removed
  • 1 tablespoonavocado oil
  • 5 ouncesbaby arugula
  • ¾ cupdried fig halves
  • ⅓ cupwalnut halves and pieces
  • ⅓ cupgoat cheese crumbles
  • 1avocado, sliced
  • ½ cuproasted chickpeas (optional)
  • ¼ cupdrippy tahini
  • 2 tablespoonsfresh lemon juice
  • 1-2 teaspoonspure maple syrup
  • ½ teaspoondijon mustard
  • ¼ teaspoongarlic powder
  • 2-3 tablespoonswarm water, to thin out
  • ¼ teaspoonsalt
  • —freshly ground black pepper

Instructions

  1. 1

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

  2. 2

    Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through.

  3. 3

    Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.

  4. 4

    In a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time until you reach your desired consistency) and salt and pepper. Set aside.

  5. 5

    Add arugula to a large platter and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if using).

  6. 6

    Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy!