Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Beautiful carrot arugula salad with fig, goat cheese, and avocado is a delightful dish perfect for any occasion. This fresh and vibrant salad combines sweet dried figs, creamy avocado, and tangy goat cheese, making it a versatile option for lunch or as a side dish. Grill or roast the carrots to enhance their natural sweetness, and drizzle on a flavorful maple tahini dressing for an unforgettable flavor experience.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The mix of sweet figs and tangy goat cheese creates a unique taste that excites the palate.
• Easy to Prepare: With simple ingredients and straightforward steps, this salad can be made quickly for any meal.
• Healthy & Nutritious: Packed with vitamins from carrots and healthy fats from avocado, this salad is both nourishing and satisfying.
• Versatile Serving Options: Enjoy it as a light lunch or serve it as a colorful side dish at your next gathering.
• Meal Prep Friendly: The salad keeps well in the fridge for up to four days, making it perfect for meal prep.

Tools and Preparation

To make this carrot arugula salad with fig, goat cheese, and avocado, you’ll need some essential tools to ensure everything comes together smoothly.

Essential Tools and Equipment

• A large bowl or platter
• Grill or oven
• Skillet
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Large Bowl or Platter: Provides enough space to layer all your ingredients without spilling.
• Grill or Oven: Essential for cooking the carrots to achieve that perfect tenderness and smoky flavor.
• Skillet: Ideal for toasting walnuts to bring out their nutty aroma which enhances the overall taste of the salad.

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 with avocado oil then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots evenly with oil.

Step 2: Cook the Carrots

Preheat your grill to medium-high heat (about 400 degrees F). Grill the carrots for 15-25 minutes total until slightly tender, flipping halfway through. Alternatively, roast them at 400 degrees F for about 30 minutes on a baking sheet lined with parchment paper until tender.

Step 3: Toast the Walnuts

In a dry skillet over medium heat, toast walnuts. Stir occasionally until they become fragrant and golden brown—about 5 minutes. Set aside once done.

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 (add one tablespoon at a time until desired consistency), salt, and pepper. Set aside after mixing well.

Step 5: Assemble the Salad

Add arugula to a large platter (or keep it in a large bowl). Layer on top grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, sliced avocado, and roasted chickpeas if using.

Step 6: Finish with Dressing

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. Serves 4 as a main dish or 6 as a side.

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

This vibrant Carrot Arugula Salad with Fig, Goat Cheese & Avocado is perfect for various occasions. Here are some creative serving suggestions to enhance your dining experience.

As a Main Dish

• Serve as a standalone lunch option. The combination of flavors and textures makes it filling enough to be enjoyed on its own.

With Grilled Proteins

• Pair the salad with grilled chicken or shrimp for a heartier meal. The smoky flavor complements the sweetness of the figs beautifully.

As a Side Dish

• This salad works wonderfully as an accompaniment to roasted meats or fish. Its freshness balances rich flavors perfectly.

In a Wrap

• Use the salad as a filling in whole-grain wraps or pita pockets. It adds a nutritious twist and is great for on-the-go meals.

For Meal Prep

• Prepare this salad ahead of time for easy lunches throughout the week. Just keep the dressing separate until you’re ready to eat.

At Parties or Gatherings

• Serve this stunning salad at potlucks or dinner parties. The colorful presentation will impress your guests and enhance the table setting.

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

To get the most out of your Carrot Arugula Salad with Fig, Goat Cheese & Avocado, follow these helpful tips for perfection every time.

• Choose Fresh Ingredients: Select vibrant, fresh arugula and ripe avocados to ensure maximum flavor and nutrition.
• Adjust Seasoning: Taste and adjust salt and pepper before serving. A little seasoning can elevate all the flavors in your salad.
• Customize Your Nuts: Feel free to substitute walnuts with pecans or almonds depending on your preference for added crunch.
• Make Ahead: You can grill the carrots in advance and store them in the fridge. This saves time when assembling the salad later.
• Experiment with Dressings: While maple tahini is delicious, try other dressings like balsamic vinaigrette for a different flavor profile.
• Add Extra Protein: For a more filling meal, consider adding grilled chicken, chickpeas, or quinoa to boost protein content.

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

This salad pairs well with many side dishes that complement its flavors. Here are some great options to consider when planning your meal.

1. Quinoa Pilaf: A light quinoa dish flavored with herbs adds wholesome grains that pair nicely with the salad.
2. Roasted Sweet Potatoes: Sweet potatoes offer a comforting contrast to the salad’s fresh ingredients; simply roast until tender.
3. Garlic Bread: Crispy garlic bread provides a crunchy texture that balances well with the soft elements of the salad.
4. Crispy Brussels Sprouts: Roasted Brussels sprouts seasoned with balsamic glaze add depth and flavor to any plate.
5. Stuffed Bell Peppers: These can be filled with grains, beans, and spices for an exciting side dish that’s both hearty and healthy.
6. Herbed Couscous: Fluffy couscous tossed with fresh herbs brings brightness that pairs harmoniously with this arugula salad.
7. Caprese Skewers: Mini skewers of mozzarella, tomatoes, and basil provide fresh bites that enhance your meal’s overall freshness.
8. Zucchini Noodles: Lightly sautéed zucchini noodles offer a low-carb option that complements the textures found in your salad perfectly.

Common Mistakes to Avoid

Making a carrot arugula salad with fig, goat cheese, and avocado can be simple, but there are common pitfalls to watch out for.

• Skipping the seasoning: Failing to season your carrots before grilling can lead to bland flavors. Always drizzle with oil and sprinkle salt and pepper for enhanced taste.

• Overcooking the carrots: Grilling or roasting the carrots too long can make them mushy. Monitor their tenderness closely, aiming for a slight crunch.

• Not using fresh ingredients: Using stale or old figs and wilted arugula can diminish the salad’s freshness. Ensure all ingredients are fresh for the best flavor.

• Ignoring the dressing balance: An unbalanced dressing can overpower the salad. Taste as you mix to ensure the tahini, lemon juice, and maple syrup complement each other well.

• Forgetting to toast walnuts: Skipping walnut toasting can result in a less flavorful crunch. Toast them lightly to bring out their natural oils and enhance their taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad keeps well for 2-4 days in the refrigerator.
• Keep dressing separate until ready to serve to maintain crispness.

Freezing Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• It’s not recommended to freeze this salad due to its fresh ingredients.
• The texture of arugula and avocado may change when thawed.

Reheating Carrot Arugula Salad with Fig, Goat Cheese & Avocado

• Oven: Preheat to 350°F. Warm the salad on a baking sheet for about 10 minutes.
• Microwave: Heat in short bursts of 30 seconds until warm. Be cautious not to overheat.
• Stovetop: Gently reheat in a skillet over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

How do I make a Carrot Arugula Salad with Fig, Goat Cheese & Avocado vegan?

You can substitute goat cheese with a plant-based cheese or omit it entirely for a vegan version while still enjoying delicious flavors.

Can I use fresh figs instead of dried in this salad?

Yes! Fresh figs can add a juicy sweetness but will change the overall texture of your carrot arugula salad slightly.

What variations can I try with Carrot Arugula Salad?

Consider adding proteins like grilled chicken or tofu or swapping walnuts for pecans for a different nutty flavor!

How should I store leftover Carrot Arugula Salad with Fig, Goat Cheese & Avocado?

Store leftovers in an airtight container in the refrigerator for up to 2-4 days, keeping dressings separate until serving.

Final Thoughts

This carrot arugula salad with fig, goat cheese, and avocado is not only vibrant but also packed with flavor. It serves as an excellent lunch option or side dish. Feel free to customize it by adding your favorite nuts or proteins! Enjoy experimenting and making this recipe your own!