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Roasted Carrot and Arugula Salad

Roasted Carrot and Arugula Salad

with Toasted Walnuts and Fig Dressing

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This cozy salad is filled with cool-weather 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!

Allergens:
Walnuts
•Milk
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Carrot

113 g

Arugula and Spinach Mix

2 tbsp

Fig Spread

(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

56 g

Walnuts, chopped

(Contains: Walnuts)

½ cup

Goat Cheese, crumbled

(Contains: Milk)

1 tbsp

Balsamic Vinegar

(Contains: Sulphites)

7 g

Mint

1 unit(s)

Pear

4 g

Roasted Cumin, ground

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2.5 tbsp

Oil*

Nutrition Values

Calories560 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate40 g
Sugar17 g
Dietary Fiber8 g
Protein12 g
Cholesterol25 mg
Sodium380 mg
Trans Fat0.3 g
Potassium800 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Large Bowl

Cooking Steps

Prep
1
  • 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.
Finish prep
2
  • Pick mint leaves from stems, then roughly chop.
  • Core, then cut pear into 1/2-inch pieces.
Make balsamic-fig dressing
3
  • 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.
Finish and serve
4
  • Divide salad between plates, then sprinkle remaining walnuts and goat cheese over top.
Meal right image

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