Roasted Carrot Salad With Arugula and Pomegranate

Posted by Alayne Gardner-Carimi on

Photo Credit: Andrew Scrivani

Ingredients (about 4 servings)

1 lb. carrots, peeled, halved and cut into 2-inch lengths
¼ tsp kosher salt, to taste
⅛ tsp ground black pepper, to taste
¼ cup plus 2 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil, more as needed
½ tsp ground cumin
2 Tbsp vomFASS Pomegranate Balsamic Vinegar
1 Tbsp honey
1 tsp fresh lemon juice, more to taste
1 garlic clove, finely grated, or minced
½ tsp Dijon mustard
3 oz baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
¼ cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts for garnish (optional)

Heat oven to 425 degrees.
Toss carrots with salt, pepper and 2 tablespoons Don Carlos Extra Virgin Olive Oil on a rimmed baking sheet and bake until edges are caramelized, and carrots are tender, 28 to 33 minutes.
Remove from oven and immediately toss with cumin.
Let cool for a few minutes while you make the dressing.
Carrots should be slightly warm but not hot when tossed with the greens.
In a large bowl, whisk together vomFASS Pomegranate Balsamic Vinegar, honey, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining ¼ cup oil until emulsified.
Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint.
Serve immediately over a dollop of yogurt and drizzle with more olive oil and top with pomegranate seeds, and nuts.

Empowering Consumers


Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.