Warm Roasted Carrot Arugula Salad

This Warm Roasted Carrot Arugula Salad recipe is the essential fall salad that can easily carry over as a winter salad. It is easy to make and loaded with big flavors from the roasted carrots, dried figs, and maple walnuts. All these components make this the perfect salad for any meal you are serving. This simple carrot salad recipe will quickly become a favorite in your home, just like it is in ours.

If you are a lover of different types of salads, let me share a few others I know you will love. My pearl barley salad with kale is a new recipe and one I am obsessed with. This poached pear salad is another great salad that is anything but boring! Mediterranean salads are always some of my favorites, just like this white bean Mediterranean salad. Another unique salad that is perfect for summertime is my seared scallop salad. It is as simple as it can get and perfectly fresh.

Why roast carrots?

Roasting carrots for salads can enhance the overall flavor and texture of the carrots, providing a different culinary experience compared to raw or boiled carrots. Roasting brings out the natural sweetness of the carrots by caramelizing their sugars, resulting in a richer and more complex taste.

The process of roasting also adds a layer of depth and smokiness to the carrots, creating a savory and earthy flavor profile.

Ingredients

• Carrots- I used just regular old carrots, but you can also use heirloom varieties with their beautiful colors.
• Arugula- Be sure it is fresh and not wilted.
• Walnut halves- You can also use walnut pieces if you prefer.
• Maple syrup- Be sure this is pure maple syrup.
• Dried figs- You really can use any dried fruits you like, I just love dried figs.
• Olive oil- for roasting the carrots and for the dressing.
• Honey- It will only take a touch, but I love to drizzle this over the carrots when they are done roasting.
• Apple cider vinegar- for the dressing.
• Dijon mustard- for the dressing.
• Minced garlic- for the dressing.
• Quinoa- This is optional, but I love to add some type of whole grains to all my dishes.

How to make

Roasted carrots

Let's start with the roasted carrots. I sliced mine on the diagonal, but if you don't want to do that, simply slice them in rounds that are a little less then ¼-inch thick. I like thin roasted carrots.

Put them in a bowl and drizzle with the olive oil. Mix until they are coated in the olive oil and place them on a parchment-paper lined baking sheet. Bake them at 400 degrees for about 10 minutes. You will want them to be softened, and be just lightly charred at the ends.

When you remove them from the oven, drizzle them lightly with honey.

Maple walnuts

While the carrots are roasting, start your walnuts. These are so simple to make! Add the walnuts, maple syrup, and salt to a pan. Cook over medium heat for about 3-5 minutes. Remove them from the pan and let them cool slightly.

Assembling the salad

Once you are ready, it is time to assemble the salad. This is a warm salad, so I don't bother cooling the carrots and walnuts too much. It can also be served at room temperature if you prefer too.

Add everything to your serving dish (chop the walnuts if you want). Drizzle with your dressing, mix and it is ready to serve! This salad is best served right away as the arugula will wilt too much with the heat and dressing.

Variations

• As noted above, you can add any other dried fruits you like. Dried cranberries are delicious, as are sliced dried apricots.
• If you don't care if this is a vegan or not, you can also add in cheese. My favorite is goat cheese, but you can also use sharp cheddar or gouda.
• While I used arugula in this salad recipe, you can also use any other greens you like.
• I used quinoa in this recipe, as I love some type of grain (seed), but you can use any other whole grain you like. I love einkorn, wheat berries, or amaranth.
• My honey mustard dressing is a delicious addition to this salad if you want to try another dressing recipe.

• Salads
• Baked
• Quinoa