Warm Roasted Carrot Arugula Salad
If you are looking for a salad recipe that is fall-flavored, this warm roasted carrot arugula salad is the only one you need. This is a salad loaded with delicious flavors you will love!
Servings: 4 servings
Cost: $7
Ingredients
Roasted carrots
- 1 cup sliced carrots- ¼-inch
- 1 tablespoon olive oil
- 1 tablespoon honey
Maple walnuts
- ½ cup walnut halves
- 2 tablespoons pure maple syrup
- ¼ teaspoon salt
Salad ingredients
- 6 cups arugula
- ½-1 cup cooked quinoa
Maple syrup salad dressing
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon minced garlic
- 1 tablespoon maple syrup
- salt to taste
Instructions
Roasted carrots
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside. In a small bowl, add the carrots and olive oil. Mix gently to coat the carrots.
- Place on the parchment paper and bake for 15-20 minutes. Remove from the oven and set them aside while you finish making the salad.
Maple walnuts
- Add the walnuts, maple syrup, and salt to a pan and cook over medium heat for 3-5 minutes. Be sure to stir it so it doesn't burn.
Assemble the salad
- Mix together all ingredients for the maple vinaigrette.
- Now it is time to put it all together. Add all ingredients to your serving dish. Drizzle with the poppyseed dressing and serve immediately.
Video
Notes
- 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.