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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

Scale
  • 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

  1. Preheat grill to medium-high heat or oven to 400°F.
  2. Toss carrots with avocado oil and season with salt and pepper. Grill or roast until tender.
  3. Toast walnuts in a skillet until fragrant.
  4. Whisk together dressing ingredients until smooth.
  5. Assemble salad by layering arugula, grilled carrots, figs, walnuts, goat cheese, and avocado.
  6. Drizzle with dressing and serve immediately.
  • Author: Emmeline
  • 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.

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