Roasted Carrot and Arugula Salad as an extra
Serves 2
This cozy salad is filled with fall flavours like toasted walnuts, juicy pear and roasted carrots for a delicious, low-effort meal. Creamy goat cheese on top adds a pop of tang!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Carrot
113 g
Arugula and Spinach Mix
2 tbsp
Fig Spread
56 g
Walnuts, chopped
(Contains Walnuts)
56 g
Goat Cheese
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Mint
1 unit(s)
Pear
1 tsp
Cumin, ground
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to broil. Wash and dry all produce. Peel, then slice carrot into 1/4-inch rounds.Add carrots, 1 tbsp oil and cumin to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through, until tender-crisp, 8-10 min.Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Pick mint leaves from stems, then roughly chop.Core, then cut pear into 1/2-inch pieces.
Combine fig spread, balsamic vinegar and 1 1/2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine.Add arugula, carrots, pear, mint, half the goat cheese and half the walnuts to the bowl with the dressing, then toss to combine.
Divide salad between plates, then sprinkle remaining walnuts and goat cheese over top.
