Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Beautiful carrot arugula salad with sweet dried figs, tangy goat cheese, creamy avocado, and crunchy walnuts makes a delightful dish for any occasion. The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is not only visually stunning but also packed full of flavors that complement each other perfectly. Whether you’re hosting a lunch gathering or looking for an easy side dish to accompany dinner, this salad shines. The unique combination of ingredients, especially the maple tahini dressing, elevates it to a new level of deliciousness.

Why You’ll Love This Recipe

• Bursting with Flavor: The blend of sweet figs and tangy goat cheese creates a perfect balance that delights the palate.
• Quick and Easy: With minimal preparation and cooking time, you can whip up this salad in just 40 minutes.
• Versatile Ingredients: This salad works as a main dish or as a side, making it suitable for various meals.
• Nutritious Powerhouse: Packed with vitamins and healthy fats from avocado and walnuts, this salad nourishes your body.
• Customizable Options: Feel free to add roasted chickpeas for extra protein or substitute ingredients based on your taste.

Tools and Preparation

Before diving into making your carrot arugula salad, gather a few essential tools that will make the process smoother.

Essential Tools and Equipment

• Large bowl or platter
• Grill or oven
• Skillet
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Large bowl or platter: Essential for mixing ingredients and serving the salad beautifully.
• Grill or oven: Needed for cooking the carrots to perfection, enhancing their sweetness through grilling or roasting.
• Skillet: Ideal for toasting walnuts which intensifies their flavor and adds crunch to your salad.

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

Step 2: Cook the Carrots

Preheat the grill to medium high heat (about 400 degrees F). Grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Alternatively, roast them at 400 degrees F for about 30 minutes on a baking sheet lined with parchment paper.

Step 3: Toast the Walnuts

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

Step 4: Make the Dressing

While the carrots cook, prepare your dressing. In a medium bowl, whisk together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, salt, and pepper. Add warm water one tablespoon at a time until you reach your desired consistency.

Step 5: Assemble the Salad

On a large platter (or keep it in a bowl), add arugula as the base layer. Top it with grilled carrots, dried figs, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas if using.

Step 6: Dress and Serve

Drizzle tahini dressing generously over the salad. Season with freshly ground salt and pepper. Divide into bowls and enjoy! This salad keeps well in the fridge for 2-4 days. Serves 4 as a main dish or 6 as a side salad.

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

This vibrant carrot arugula salad is not only a feast for the eyes but also a delicious and healthy option for any meal. Here are some creative ways to serve this salad to enhance your dining experience.

As a Main Course

• Serve it as a light lunch or dinner by adding protein, such as grilled chicken or chickpeas, making it filling and satisfying.

With Grilled Proteins

• Pair the salad with grilled fish or shrimp for a delightful contrast of flavors. The sweetness of the figs complements seafood beautifully.

As a Side Dish

• This salad works wonderfully as a side dish alongside roasted meats, especially during family gatherings or special occasions.

On a Bed of Quinoa

• For an extra nutrition boost, serve the salad over cooked quinoa. This adds texture and makes for a heartier meal.

For Meal Prep

• Divide the salad into individual containers for easy meal prep. It holds up well in the fridge, making it convenient for lunches throughout the week.

With Fresh Bread

• Enjoy this salad with slices of crusty bread or rolls. The bread can soak up the delicious tahini dressing, adding to the overall enjoyment.

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

To ensure your carrot arugula salad is always at its best, consider these helpful tips that will elevate your dish.

• Choose Fresh Ingredients: Use fresh arugula and firm avocados for optimal flavor and texture.
• Grill for Flavor: Grilling the carrots enhances their natural sweetness. Don’t skip this step if you want an extra layer of taste.
• Adjust Dressing to Taste: Feel free to modify the maple tahini dressing ingredients according to your preference—add more lemon juice for tanginess or maple syrup for sweetness.
• Add Texture: Incorporate additional nuts or seeds for crunch. Pumpkin seeds or sunflower seeds work great alongside walnuts.
• Serve Immediately: For the freshest taste and texture, toss the salad just before serving to prevent wilting.
• Experiment with Add-Ins: Try adding seasonal fruits like pomegranate seeds or apples in place of figs to create variations throughout the year.

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

This carrot arugula salad pairs well with various side dishes that complement its flavors. Here are some excellent options:

1. Herbed Couscous: A fluffy couscous dish flavored with fresh herbs pairs nicely, adding a subtle earthiness.
2. Roasted Sweet Potatoes: The sweetness of roasted sweet potatoes enhances the salad’s flavors while providing a warm contrast.
3. Lemon Garlic Hummus: Serve with pita chips or fresh vegetables for dipping; it adds creaminess that complements the salad’s ingredients.
4. Quinoa Pilaf: A seasoned quinoa pilaf can offer additional protein and a nutty flavor that pairs excellently with the salad.
5. Crispy Brussels Sprouts: Roasted until crispy, these sprouts add crunch and an earthy flavor that balances well with sweet figs.
6. Grilled Vegetable Skewers: Colorful skewers filled with seasonal vegetables make a vibrant side that echoes the freshness of your main dish.
7. Stuffed Bell Peppers: Filled with rice and beans or meat, these peppers add substance and can be customized to suit your tastes.
8. Garlic Breadsticks: Soft breadsticks brushed with garlic butter bring comfort and are perfect for scooping up leftover dressing from your plate.

Common Mistakes to Avoid

When making a Carrot Arugula Salad with Fig, Goat Cheese & Avocado, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.

• Skipping the seasoning: Not seasoning the carrots properly can lead to bland flavors. Always season with salt and pepper before cooking for a flavorful base.
• Overcooking the carrots: Cooking carrots for too long can make them mushy. Aim for tender but still slightly crisp carrots, whether grilling or roasting.
• Using stale ingredients: Dried figs and nuts should be fresh for optimal taste and texture. Check your ingredients before using them to ensure they’re at their best.
• Neglecting the dressing: A poorly made dressing can ruin the salad’s overall flavor. Whisk your ingredients together well, adjusting consistency with water as needed.
• Forgetting about texture: A great salad has varied textures. Don’t skip adding crunchy elements like walnuts or roasted chickpeas to balance the creamy avocado and cheese.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will keep well in the fridge for 2-4 days.
• Avoid mixing dressing into the salad until ready to eat; this keeps greens fresh.

Freezing Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Freezing this salad is not recommended due to the texture changes in greens and avocado.
• If you must freeze it, consider freezing only grilled carrots separately.
• Use freezer-safe containers if you choose to freeze any components.

Reheating Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Oven: Preheat to 350°F (175°C) and warm grilled carrots for about 10 minutes.
• Microwave: Heat in short intervals (20-30 seconds), stirring in between until warm.
• Stovetop: Gently reheat on low heat in a skillet, stirring occasionally until warmed through.

Frequently Asked Questions

What makes the Carrot Arugula Salad with Fig, Goat Cheese & Avocado special?

This salad combines sweet and savory elements, creating a delightful balance of flavors and textures that makes it irresistible.

Can I customize my Carrot Arugula Salad with Fig, Goat Cheese & Avocado?

Absolutely! Feel free to swap out ingredients like goat cheese for feta or add other nuts like almonds or pecans for a different flavor profile.

How do I prepare this salad ahead of time?

You can grill or roast the carrots ahead of time and store them separately. Assemble your salad just before serving for optimal freshness.

Is the Carrot Arugula Salad with Fig, Goat Cheese & Avocado suitable for meal prep?

Yes! This salad is great for meal prep; just keep dressing separate until you’re ready to eat to maintain freshness.

Final Thoughts

The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is not only vibrant and delicious but also incredibly versatile. It’s perfect as a light lunch or an impressive side dish. Don’t hesitate to personalize it with your favorite ingredients; whether you add more protein or different nuts, this salad is sure to please any palate!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Carrot Arugula Salad with Fig, Goat Cheese & Avocado

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• Author: Alexia
• Total Time: 40 minutes
• Yield: Serves 4 as a main dish or up to 6 as a side salad 1x

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Description

Experience the vibrant flavors of a Carrot Arugula Salad with Fig, Goat Cheese & Avocado, a delightful dish perfect for any occasion. This colorful salad combines the sweetness of roasted carrots and figs with tangy goat cheese and creamy avocado, topped with crunchy walnuts for added texture. Drizzled with a luscious maple tahini dressing, this recipe is not just visually appealing but also packed with nutrients. Whether you serve it as a light lunch or a side dish at dinner, this salad is sure to impress your guests. Quick to prepare and easily customizable, it invites creativity while remaining healthy and satisfying.

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Ingredients

Scale 1x2x3x

• 4 large carrots
• 5 ounces baby arugula
• ¾ cup dried fig halves
• ⅓ cup walnut halves and pieces
• ⅓ cup goat cheese crumbles
• 1 avocado
• 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
• Optional: ½ cup roasted chickpeas
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Preheat the grill to medium-high heat.
2. Toss vertically cut carrots in avocado oil, salt, and pepper.
3. Grill for 15-25 minutes until tender.
4. In a skillet over medium heat, toast walnuts for about 5 minutes.
5. Whisk together the dressing ingredients until smooth.
6. On a platter, layer arugula, grilled carrots, figs, walnuts, goat cheese, and avocado.
7. Drizzle with dressing before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 10g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 10mg