Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Beautiful carrot arugula salad with fig, goat cheese, and avocado offers a delightful blend of flavors and textures. This dish is perfect for any occasion, whether as a light lunch or a vibrant side at your dinner table. The combination of sweet dried figs, creamy avocado, and tangy goat cheese makes this salad truly stand out. Plus, you can easily customize it by grilling or roasting the carrots to suit your preferences.

Why You’ll Love This Recipe

• Flavorful: The mix of sweet figs, savory goat cheese, and fresh arugula creates an explosion of taste in every bite.
• Versatile: Perfect as a main dish or a side salad for gatherings, picnics, or weeknight dinners.
• Easy to Prepare: With simple ingredients and straightforward steps, this salad is quick to whip up.
• Healthy Choice: Packed with nutrients from vegetables and healthy fats from avocado, it’s a nourishing option for any meal.
• Meal Prep Friendly: This salad keeps well in the fridge for several days, making it ideal for meal prep.

Tools and Preparation

Before diving into the recipe, gather your essential tools to make the cooking process smooth and enjoyable.

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: Ideal for tossing ingredients together without making a mess.
• Grill or oven: Essential for cooking the carrots perfectly to enhance their sweetness.
• Skillet: Great for toasting walnuts to bring out their rich flavor.
• Whisk: Useful for mixing the dressing smoothly without clumps.

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

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

Step 2: Grill or Roast the Carrots

1. Preheat the grill to medium-high heat (about 400 degrees F).
2. Grill the carrots for 15-25 minutes total until slightly tender, flipping halfway through.
3. If roasting instead, place on a baking sheet lined with parchment paper at 400 degrees F for about 30 minutes until tender.

Step 3: Toast the Walnuts

1. In a dry skillet over medium heat, add walnut halves and pieces.
2. Stir occasionally until toasted and fragrant (around 5 minutes); set aside.

Step 4: Make the Dressing

1. In a medium bowl, whisk together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, salt, and pepper.
2. Gradually add warm water one tablespoon at a time until reaching your desired consistency; set aside.

Step 5: Assemble the Salad

1. Place arugula on a large platter or keep it in a large bowl.
2. Layer with grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas if using.

Step 6: Dress the Salad

1. Drizzle tahini dressing over all ingredients.
2. Season with freshly ground salt and pepper before serving. Enjoy!

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

This vibrant salad is not only delicious but also versatile in how it can be served. It makes a fantastic main course or a delightful side dish for various occasions.

As a Main Dish

• A light lunch: This salad serves well as a refreshing and filling lunch option, perfect for warm days.
• Dinner centerpiece: Pair it with grilled protein like chicken or fish for a balanced dinner.

As a Side Dish

• Dinner accompaniment: Serve it alongside roasted meats or fish to complement their flavors.
• Potluck favorite: This salad is easy to transport and always a hit at gatherings.

On Special Occasions

• Holiday gatherings: The colorful presentation makes it an attractive addition to holiday meals.
• Picnic delight: Pack it up for outdoor events; the ingredients hold up well.

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

To achieve the best flavor and texture in your salad, consider these helpful tips.

• Use fresh ingredients: Fresh arugula and ripe avocados enhance the taste and overall quality of the salad.
• Grill the carrots: Grilling adds a smoky flavor that elevates the sweetness of the carrots.
• Balance flavors: Ensure equal parts sweet (figs), salty (goat cheese), and earthy (carrots) for a harmonious dish.
• Customize toppings: Feel free to add extras like roasted chickpeas for protein or other nuts for crunch.
• Dress just before serving: This keeps the arugula crisp and prevents wilting from the dressing.
• Store properly: Keep leftovers in an airtight container to maintain freshness for 2-4 days.

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

Pairing side dishes with your carrot arugula salad can enhance your meal. Here are some excellent options:

1. Grilled Chicken: Simple marinated grilled chicken complements the salad’s flavors while adding protein.
2. Quinoa Pilaf: A fluffy quinoa pilaf seasoned with herbs offers a hearty yet healthy accompaniment.
3. Roasted Potatoes: Crispy roasted potatoes bring a satisfying crunch that contrasts nicely with the salad’s textures.
4. Stuffed Bell Peppers: Colorful bell peppers filled with rice and beans add variety and nutrition to your meal.
5. Couscous Salad: A light couscous salad tossed with lemon and herbs pairs beautifully with the richness of goat cheese.
6. Balsamic Glazed Brussels Sprouts: The tangy glaze enhances earthy flavors, making them an excellent side choice.

Common Mistakes to Avoid

When making the Carrot Arugula Salad with Fig, Goat Cheese & Avocado, it’s essential to avoid some common pitfalls. Here are a few mistakes to watch for:

• Overcooking the Carrots: Grilling or roasting carrots for too long can make them mushy. Aim for a tender but firm texture by checking them periodically.
• Using Old Ingredients: Freshness matters in salads. Ensure your arugula and figs are fresh to enhance flavor and presentation.
• Not Balancing Flavors: A salad needs a balance of sweetness, acidity, and creaminess. Adjust the maple tahini dressing to suit your taste—add more lemon juice or maple syrup as needed.
• Skipping the Dressing: The dressing adds vital flavor to your salad. Don’t skip or skimp on it; drizzle generously over the assembled ingredients for a delicious finish.
• Not Toasting the Walnuts: Toasting walnuts enhances their flavor and adds crunch. Take the time to toast them in a skillet before adding them to your salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will keep well for 2-4 days in the fridge.
• Keep the dressing separate if possible to maintain freshness.

Freezing Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Freezing is not recommended due to the salad’s fresh ingredients.
• If you must freeze, store only the grilled carrots and walnuts separately.
• Use freezer-safe containers and label with dates.

Reheating Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Oven: Preheat to 350°F. Warm carrots on a baking sheet for about 10 minutes until heated through.
• Microwave: Heat in short bursts (30 seconds) until warm. Avoid overheating as it will wilt the arugula.
• Stovetop: Warm carrots in a skillet over medium heat, stirring frequently until heated through.

Frequently Asked Questions

What is Carrot Arugula Salad with Fig, Goat Cheese & Avocado?

Carrot Arugula Salad with Fig, Goat Cheese & Avocado is a vibrant dish featuring grilled carrots, peppery arugula, sweet figs, creamy goat cheese, and avocado drizzled with maple tahini dressing.

Can I customize this salad?

Absolutely! You can add other fruits like apples or pears, swap out goat cheese for feta, or even include protein like grilled chicken or chickpeas for added nutrition.

How can I make this salad vegetarian-friendly?

This recipe is already vegetarian! Just ensure that any additional toppings you use align with your dietary preferences.

What can I serve with the Carrot Arugula Salad?

This salad pairs wonderfully with grilled meats, sandwiches, or as part of a larger buffet spread. It also makes a great standalone dish for lunch!

How do I adjust the sweetness of the dressing?

You can easily customize the sweetness of your maple tahini dressing by adding more or less maple syrup according to your taste preference.

Final Thoughts

The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is not only visually appealing but also packed with flavors that come together beautifully. Its versatility allows for easy customization based on what you have at home or your personal preferences. Don’t hesitate to try this recipe and make it your own! Enjoy every bite!

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Carrot Arugula Salad with Fig, Goat Cheese & Avocado

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Indulge in the vibrant flavors of this Carrot Arugula Salad with Fig, Goat Cheese & Avocado. Featuring the natural sweetness of grilled carrots, the peppery bite of fresh arugula, and the creamy richness of avocado and goat cheese, this salad is a delightful mix of textures and tastes. Tossed with a luscious maple tahini dressing, it’s perfect as a light lunch or a stunning side dish for dinner gatherings. Easy to prepare and customizable, you can make it your own by adding roasted chickpeas for extra protein or experimenting with different nuts and cheese. This salad not only pleases the palate but also packs a nutritious punch, making it an excellent choice for any meal.

• Total Time: 45 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 4 large carrots
• 5 ounces baby arugula
• ¾ cup dried fig halves
• ⅓ cup walnut halves
• ⅓ cup goat cheese crumbles
• 1 avocado
• ¼ cup tahini
• Fresh lemon juice

Instructions

1. Preheat grill or oven to medium-high heat (400°F).
2. Coat vertically cut carrots with avocado oil, salt, and pepper.
3. Grill for 15-25 minutes or roast on a baking sheet for about 30 minutes until tender.
4. Toast walnuts in a dry skillet over medium heat until fragrant (5 minutes).
5. Whisk together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, salt, and pepper in a bowl; thin with warm water as needed.
6. Assemble salad: layer arugula, carrots, figs, walnuts, goat cheese, avocado on a platter.
7. Drizzle with dressing before serving.

• Author: Natalia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Grilling/Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 plate (about 300g)
• Calories: 385
• Sugar: 18g
• Sodium: 230mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 10mg

Keywords: Use fresh ingredients for maximum flavor. Feel free to customize toppings based on your preferences. Dress the salad just before serving to keep arugula crisp.