Beautiful carrot arugula salad with fig, goat cheese, and avocado is a perfect dish for any occasion. Whether you’re looking for a light lunch or an impressive side salad for dinner, this recipe shines with vibrant flavors and delightful textures. The combination of sweet dried figs, tangy goat cheese, creamy avocado, and crunchy walnuts makes this salad unique and satisfying. Plus, the option to grill or roast the carrots adds versatility to your meal prep.
Why You’ll Love This Recipe
- Flavor Explosion: The mix of sweet figs and tangy goat cheese creates a delicious contrast that elevates your salad experience.
- Easy Preparation: With simple steps and readily available ingredients, you can whip up this salad in under 40 minutes.
- Nutrient-Rich Ingredients: Packed with vitamins from arugula and healthy fats from avocado, this salad is both nutritious and satisfying.
- Versatile Options: Enjoy it as a main dish or a side salad; it fits perfectly into various meal scenarios.
- Make-Ahead Friendly: This salad keeps well in the fridge for 2-4 days, making it great for meal prep.
Tools and Preparation
Before diving into the recipe, gather your tools for easy preparation. Having everything at hand will make the cooking process smoother.
Essential Tools and Equipment
- Large bowl
- Grill or oven
- Skillet
- Whisk
- Platter
Importance of Each Tool
- Large bowl: Ideal for mixing your ingredients together effortlessly without spills.
- Grill or oven: Provides multiple options for cooking the carrots to enhance their flavor and texture.
- Skillet: Perfect for toasting walnuts, which adds a wonderful crunch to your salad.
- Whisk: Essential for blending dressing ingredients 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 walnuts 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 evenly.
Step 2: Cook the Carrots
Preheat your grill to medium-high heat (about 400 degrees F). Grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. If you prefer roasting, place them on a baking sheet lined with parchment paper at 400 degrees F for about 30 minutes until tender.
Step 3: Toast the Walnuts
In a dry skillet over medium heat, toast walnuts while stirring occasionally until they are fragrant and golden brown. This should take about 5 minutes. Set aside once done.
Step 4: Make the Dressing
While the carrots are cooking, prepare your dressing by whisking together tahini, lemon juice, maple syrup, dijon mustard, garlic powder, warm water (add gradually until desired consistency), salt, and pepper in a medium bowl. Set aside.
Step 5: Assemble the Salad
On a large platter or keeping it in a large bowl adds arugula as your base layer. Then layer on top grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas if using.
Step 6: Dress Your Salad
Drizzle tahini dressing generously over your assembled salad. Finish by seasoning with freshly ground salt and pepper. Divide into bowls to serve immediately! This salad keeps well in the fridge for 2-4 days.
Enjoy your delicious carrot arugula salad with fig, goat cheese & avocado!
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 delightful medley of flavors and textures. Here are some creative serving suggestions to elevate your salad experience.
For a Light Lunch
- Serve in individual bowls for an elegant presentation.
- Pair with a slice of whole-grain bread for a satisfying meal.
As a Side Dish
- Complement grilled meats or roasted vegetables with this fresh salad.
- Perfect alongside pasta dishes for added crunch and flavor.
Meal Prep Options
- Divide into mason jars for easy grab-and-go lunches.
- Keep the dressing separate until ready to eat to preserve freshness.
Festive Gatherings
- Present on a large platter for family-style dining at parties.
- Add edible flowers on top for an extra touch of elegance.
How to Perfect Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Making this salad is simple, but there are ways to enhance its deliciousness. Here are some tips for the perfect Carrot Arugula Salad.
- Select Fresh Ingredients: Using fresh arugula and ripe avocados will ensure the best flavor and texture.
- Grill Carrots Carefully: Watch the carrots while grilling; flip them halfway through cooking for even charring.
- Customize Your Dressing: Adjust the sweetness or acidity of the tahini dressing based on your taste preference by altering maple syrup or lemon juice amounts.
- Add Protein: For added nutrition, consider tossing in grilled chicken or chickpeas along with the salad ingredients.
- Season Generously: Don’t skip on seasoning; freshly ground salt and pepper will bring all the flavors together beautifully.
- Experiment with Toppings: Feel free to add other nuts or seeds like pumpkin seeds or pecans for varied crunch.
Best Side Dishes for Carrot Arugula Salad with Fig, Goat Cheese & Avocado
This salad pairs well with many side dishes that complement its fresh flavors. Here are some great options to consider:
- Quinoa Pilaf – A fluffy quinoa dish mixed with herbs that adds protein and fiber.
- Roasted Sweet Potatoes – Crispy on the outside and tender inside, bringing a natural sweetness that aligns perfectly with the salad’s figs.
- Grilled Chicken Skewers – Marinated chicken skewers that add savory depth and protein to your meal.
- Caprese Salad – Fresh mozzarella, tomatoes, and basil create a refreshing combination alongside your carrot arugula salad.
- Garlic Bread – Crunchy garlic bread provides a delicious contrast to the soft avocado and creamy goat cheese in the salad.
- Stuffed Bell Peppers – Colorful bell peppers filled with rice, beans, and spices make an eye-catching side that’s hearty yet light.
Common Mistakes to Avoid
When preparing the Carrot Arugula Salad with Fig, Goat Cheese & Avocado, it’s easy to make some common mistakes. Here are a few to watch out for:
- Skipping the seasoning: Neglecting to season the carrots can lead to bland flavors. Always add salt and pepper to enhance their taste before cooking.
- Overcooking the carrots: Cooking the carrots for too long can make them mushy. Grill or roast them just until tender to maintain their crunch.
- Using stale figs: Freshness matters! Make sure your dried figs are soft and not overly hard, as stale figs can negatively affect the salad’s texture.
- Not balancing flavors: Ensure a good mix of sweet, salty, and creamy elements. Adjust your dressing by adding more lemon juice or maple syrup if needed for a balanced flavor profile.
- Ignoring presentation: A well-presented salad is more appetizing. Layer the ingredients nicely on the platter and drizzle the dressing artfully for an appealing look.
- Forgetting about storage: If you have leftovers, don’t leave them unsealed in the fridge. Store the salad in an airtight container to keep it fresh longer.
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 you’re ready to serve for optimal freshness.
Freezing Carrot Arugula Salad with Fig, Goat Cheese & Avocado
- It’s best not to freeze this salad as it contains fresh ingredients that don’t thaw well.
- Avoid freezing any components like avocado or goat cheese; they can become mushy when defrosted.
Reheating Carrot Arugula Salad with Fig, Goat Cheese & Avocado
- Oven: Preheat your oven to 350°F (175°C). Spread the salad components on a baking sheet and warm for about 10 minutes.
- Microwave: Place portions in a microwave-safe dish and heat on medium power in 30-second intervals until warmed through.
- Stovetop: Heat in a skillet over low heat, stirring occasionally until warmed through. Be careful not to overcook.
Frequently Asked Questions
Can I make Carrot Arugula Salad with Fig, Goat Cheese & Avocado ahead of time?
Yes, you can prep most components ahead of time. However, it’s best to add the avocado and dressing just before serving to maintain freshness.
How do I customize my Carrot Arugula Salad?
Feel free to swap ingredients! You could add nuts like pecans or almonds or substitute goat cheese with feta or blue cheese based on your preferences.
What can I serve with this salad?
This versatile salad pairs beautifully with grilled chicken or fish for a complete meal. It also works well as a side dish for many main courses.
Is this recipe gluten-free?
Yes! The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is gluten-free and suitable for various dietary needs.
Final Thoughts
The Carrot Arugula Salad with Fig, Goat Cheese & Avocado is not only delicious but also customizable to suit various tastes. Its combination of flavors and textures makes it perfect for lunch or as a side dish at dinner. Don’t hesitate to experiment with different ingredients and dressings—this salad is all about making it your own!
Carrot Arugula Salad with Fig, Goat Cheese & Avocado
Indulge in the vibrant flavors of our Carrot Arugula Salad with Fig, Goat Cheese, and Avocado. This delightful dish combines sweet dried figs, creamy avocado, and tangy goat cheese on a bed of peppery arugula, all topped with crunchy walnuts for an unforgettable texture. Perfect for a light lunch or as a stunning side at dinner, this versatile salad can be easily prepared in under 40 minutes and makes for an excellent meal prep option that stays fresh in the fridge for several days. Elevate your dining experience with this nutrient-rich salad that’s as beautiful as it is delicious.
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
- 4 large carrots
- 5 ounces baby arugula
- ¾ cup dried fig halves
- ⅓ cup walnuts
- ⅓ cup goat cheese crumbles
- 1 avocado
- Maple tahini dressing (made from tahini, lemon juice, maple syrup, dijon mustard, garlic powder)
Instructions
- Preheat grill to medium-high heat or oven to 400°F.
- Toss carrots with avocado oil and season with salt and pepper. Grill or roast until tender.
- Toast walnuts in a skillet until fragrant.
- Whisk together dressing ingredients until smooth.
- Assemble salad by layering arugula, grilled carrots, figs, walnuts, goat cheese, and avocado.
- Drizzle with dressing and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For added protein, consider including roasted chickpeas. Customize the dressing based on your taste preferences; adjust sweetness or acidity as desired. Store leftovers in an airtight container for up to 4 days; keep dressing separate until serving.