Ingredients
Scale
- 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