Beautiful carrot arugula salad with fig, goat cheese, and avocado is a delightful dish perfect for any occasion. This salad combines earthy flavors with creamy textures, making it an excellent choice for lunch or as a vibrant side dish. The sweet dried figs and crunchy walnuts elevate the fresh ingredients, while the maple tahini dressing adds a unique twist. Enjoy this versatile recipe whether you’re hosting guests or simply treating yourself to a nutritious meal.
Why You’ll Love This Recipe
- Easy to Prepare: The carrot arugula salad can be made in just 40 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of sweet figs, tangy goat cheese, and creamy avocado creates a delicious flavor profile.
- Nutritious: Packed with vitamins and healthy fats, this salad makes for a wholesome meal option.
- Versatile: Serve as a light lunch or as an impressive side dish at gatherings; it fits many occasions.
- Customizable: Feel free to add protein like roasted chickpeas or grilled chicken to make this salad your own.
Tools and Preparation
To create the perfect carrot arugula salad with fig, goat cheese, and avocado, having the right tools will make your cooking experience smoother. Here are some essential tools you’ll need:
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: Perfect for mixing your ingredients and displaying the beautiful salad.
- Grill or oven: Essential for cooking the carrots to achieve that delicious smoky flavor.
- Skillet: Ideal for toasting walnuts to enhance their nutty taste.
- Whisk: Necessary for blending your dressing ingredients smoothly.
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 platter. Drizzle them with avocado oil and season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots thoroughly with the oil.
Step 2: Grill the Carrots
Preheat your grill to medium-high heat (about 400 degrees F). Grill the carrots for 15-25 minutes total or until they are slightly tender. Flip them halfway through grilling. If you prefer not to grill, roast them at 400 degrees F on a baking sheet lined with parchment paper for 30 minutes until tender.
Step 3: Toast the Walnuts
Toast walnuts in a dry skillet over medium heat. Stir occasionally until they are toasted and fragrant; this should take about 5 minutes. Once done, set aside.
Step 4: Make the Dressing
While the carrots are cooking, prepare your dressing. In a medium bowl, whisk together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, warm water (adding one tablespoon at a time until you reach your desired consistency), salt, and pepper. Set aside.
Step 5: Assemble the Salad
Add arugula to a large platter (or keep it in a large bowl). Layer on top of it grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas if using.
Step 6: Dress and Serve
Drizzle tahini dressing all over the top of your salad. Season with freshly ground salt and pepper before dividing into bowls. Enjoy! This salad keeps well for 2-4 days in the refrigerator. It serves 4 as a main dish or up to 6 as a side salad.
How to Serve Carrot Arugula Salad with Fig, Goat Cheese & Avocado
This vibrant carrot arugula salad is a delightful blend of flavors and textures, making it a versatile dish for various occasions. Here are some serving suggestions to enhance your dining experience.
As a Main Dish
- Serve it as a standalone meal for lunch or dinner. The combination of arugula, figs, goat cheese, and avocado provides a filling yet light option.
With Grilled Protein
- Pair the salad with grilled chicken or salmon. The smoky flavors complement the sweet figs and creamy goat cheese beautifully.
Family Style
- Present the salad on a large platter for family-style dining. This encourages sharing and allows guests to serve themselves according to their preferences.
In a Wrap
- Use the salad as a filling for wraps or pita pockets. Add some protein like grilled chicken or chickpeas for an easy-to-eat lunch option.
On Toast
- Top hearty whole-grain toast with the salad mixture. This adds crunch and makes for an excellent snack or light breakfast option.
As a Side Dish
- Serve alongside your favorite grilled meats or roasted vegetables at your next barbecue. Its fresh flavors will balance richer dishes perfectly.
How to Perfect Carrot Arugula Salad with Fig, Goat Cheese & Avocado
To ensure your carrot arugula salad shines every time you make it, consider these helpful tips.
Choose Fresh Ingredients: Select ripe avocados and fresh arugula for optimal flavor and texture. Freshness makes all the difference in salads.
Grill for Flavor: Grilling the carrots adds a smoky sweetness that enhances the overall taste of the salad. Don’t skip this step!
Make Ahead: Prepare the dressing in advance to save time. It can be stored in the fridge and used when you’re ready to assemble the salad.
Adjust Sweetness: Depending on your taste preference, feel free to adjust the amount of maple syrup in the dressing. This lets you customize sweetness levels.
Add Crunch: For extra texture, consider adding seeds such as pumpkin or sunflower seeds alongside walnuts. They contribute both crunch and nutrition.
Serve Chilled: Letting the salad chill in the fridge before serving helps meld flavors together, making each bite even more delicious.
Best Side Dishes for Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Complement this delicious carrot arugula salad with flavorful side dishes that enhance its fresh ingredients. Here are some great options to consider:
Quinoa Pilaf: A warm quinoa pilaf with herbs provides a nutty base that pairs well with this vibrant salad.
Roasted Sweet Potatoes: Crispy roasted sweet potatoes offer sweetness and texture that harmonize beautifully with the salad’s components.
Garlic Bread: Serve this classic side dish warm; its buttery garlic flavor is perfect for scooping up any leftover tahini dressing.
Stuffed Peppers: Colorful stuffed peppers filled with grains and veggies bring additional nutrients and color to your meal.
Crispy Tofu Bites: Adding protein-rich tofu can create a satisfying vegetarian meal when served alongside this salad.
Mediterranean Couscous: Fluffy couscous mixed with olives and feta complements the flavors in the salad while adding an exotic touch.
Baked Zucchini Fries: These healthy fries provide crunch without too many carbs, making them an ideal pairing for this refreshing dish.
Classic Coleslaw: A tangy coleslaw can offer a nice contrast to the sweetness of figs in your carrot arugula salad.
Common Mistakes to Avoid
Making a delicious Carrot Arugula Salad with Fig, Goat Cheese & Avocado can be simple, but small mistakes can affect the outcome. Here are common errors and how to avoid them.
- Skipping the seasoning: Failing to season your carrots before grilling or roasting can lead to bland flavors. Always add salt and pepper for a flavorful base.
- Overcooking the carrots: Cooking the carrots for too long can make them mushy. Aim for a slight tenderness; check them frequently while cooking.
- Using stale nuts: Nuts can lose their flavor and crunch if they’re not fresh. Always toast fresh walnuts right before using them in your salad.
- Neglecting the dressing consistency: A dressing that is too thick or thin can overpower the salad. Adjust with warm water gradually until it reaches your desired consistency.
- Not layering ingredients properly: Tossing all ingredients together can lead to uneven distribution. Layer the salad for a more appealing presentation and balanced flavors.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Carrot Arugula Salad in an airtight container.
- The salad keeps well in the fridge for 2-4 days.
- Keep the dressing separate until ready to serve to maintain freshness.
Freezing Carrot Arugula Salad with Fig, Goat Cheese & Avocado
- Freezing is not recommended due to the texture of arugula and avocado after thawing.
- If you need to freeze, consider only storing grilled carrots separately.
Reheating Carrot Arugula Salad with Fig, Goat Cheese & Avocado
- Oven: Preheat to 350°F and warm the components for about 10 minutes.
- Microwave: Heat on medium power in short bursts of 30 seconds until warmed through.
- Stovetop: Heat gently over low heat in a skillet, stirring frequently.
Frequently Asked Questions
Here are some common questions about making a Carrot Arugula Salad with Fig, Goat Cheese & Avocado.
Can I use other greens instead of arugula?
Yes! You can substitute spinach or mixed greens if you prefer different flavors or textures.
How do I make this salad vegan?
To make a vegan version of this salad, omit goat cheese and replace it with a dairy-free alternative or simply skip it altogether.
What variations can I try?
You can customize your Carrot Arugula Salad by adding fruits like apples or pears, or by including proteins such as grilled chicken or chickpeas for extra nutrition.
Can I prepare this salad ahead of time?
Yes! You can prepare most components ahead but store the dressing separately until you’re ready to serve to keep everything fresh.
Is this salad gluten-free?
Absolutely! The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is naturally gluten-free and suitable for various dietary needs.
Final Thoughts
This Carrot Arugula Salad with Fig, Goat Cheese & Avocado is not only visually stunning but also packed with flavors and textures. It’s versatile enough for lunch, dinner, or as a side dish at gatherings. Feel free to customize it by adding your favorite nuts or fruits! Give it a try—you won’t be disappointed!
Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Experience a burst of flavors with this Carrot Arugula Salad featuring figs, goat cheese, and creamy avocado. This vibrant dish blends earthy carrots and peppery arugula with the sweetness of dried figs and the crunch of walnuts, all drizzled with a unique maple tahini dressing. Perfect as a light lunch or an impressive side at your next gathering, this salad is not only visually appealing but also packed with nutrients. Whether you’re looking to indulge or simply want to eat healthier, this nutritious recipe checks all the boxes!
- Total Time: 40 minutes
- Yield: Serves 4 as a main dish or up to 6 as a side salad 1x
Ingredients
- 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 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
- ¼ teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat grill or oven to medium-high heat (400°F).
- In a large bowl, drizzle carrots with avocado oil and season with salt and pepper. Grill for 15-25 minutes until tender.
- Toast walnuts in a skillet over medium heat for about 5 minutes until fragrant.
- In a separate bowl, whisk together dressing ingredients until smooth.
- In a large serving platter or bowl, layer arugula, grilled carrots, figs, walnuts, goat cheese, and avocado.
- Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg