Roasted Carrot and Arugula Salad
with Toasted Walnuts and Fig Dressing
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Carotte
113 g
Mélange roquette et épinards
2 cs
Tartinade de figues
(Peut contenir : Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
56 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
½ tasse(s)
Fromage de chèvre, émietté
(Contient: Lait)
1 cs
Vinaigre balsamique
(Contient: Sulfites)
7 g
Menthe
1 pièce(s)
Poire
4 g
Cumin grillé, moulu
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
2.5 cs
Huile*
Ustensiles
Instructions
- 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.
