Carrot & Arugula Salad

Carrot & Arugula Salad

Carrot & Arugula Salad



  • 4 large carrots, sliced
  • 1 Tablespoon olive oil
  • Salt and pepper to taste


  • 2 Tablespoons lemon juice
  • 1 to 2 teaspoons maple syrup
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup tahini
  • 2 to 3 Tablespoons hot water to thin it out
  • 1/4 teaspoon salt
  • Ground pepper to taste


  • 5 ounces baby arugula
  • 1 avocado, sliced
  • 1/2 cup chickpeas
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup walnuts
  • 3/4 cup no pit dates or dried figs


  1. In a bowl, add the sliced carrots and drizzle with the olive oil, and season with salt and pepper, mix until evenly coated.
  2. Preheat the grill or the oven to 400 F. Grill the carrots for 15 to 20 minutes, flipping them halfway. If you want to bake them, cook for about 30 minutes on a lined baking sheet in the oven.
  3. Optional, toast the walnuts in a pan over medium heat for about 5 minutes.
  4. In a medium bowl, add all of the dressing ingredients, tahini, lemon juice, Dijon mustard, maple syrup, garlic powder, pepper, and salt. Mix together, slowly add in the hot water if needed to thin it out.
  5. Add the arugula to a large bowl, top with the grilled carrots, toasted walnuts, avocado, goat cheese, chickpeas, and dates.
  6. Drizzle the tahini dressing over top and mix until salad is coated.
  7. Serve with enjoy!!

Nutrition Facts:

Servings: 4

Calories: 421

Fat: 28

Carbohydrates: 33 g

Fiber: 6 g

Sugar: 20 g

Protein: 12 g