Carrot Arugula Salad With Fig, Goat Cheese & Avocado

Billy Rogers

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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)

Ingredients

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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

Ingredients

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Instructions

Add vertically cut carrots to a large bowl or a platter and drizzle with avocado oil then season with freshly ground salt and pepper. 

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Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. 

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Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.

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While the carrots are cooking you can make your dressing: in a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon.

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Add arugula to a large platter (or you can keep it in a large bowl) and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles,

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Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy! 

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