Grilled Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Beautiful grilled carrot arugula salad with sweet dried figs, tangy goat cheese, creamy avocado and crunchy walnuts. 

Drizzle this fresh arugula and carrot salad with a flavorful maple tahini dressing for a wonderful lunch or easy side dish! Options to grill or roast the carrots for ease. 

Store this carrot arugula salad in an airtight container in the refrigerator for up to 3-4 days. If you plan on making it ahead of time I’d recommend leaving the dressing and the goat cheese off until you’re ready to serve it.

Ingredients:

• For the carrots:
• 4 large carrots, cut in half vertically and stems/tops removed
• 1 tablespoon avocado oil
• Freshly ground salt and pepper
• For the salad:
• 5 ounces baby arugula
• ¾ cup dried fig halves
• 1/3 cup walnuts halves and pieces
• 1/3 cup goat cheese crumbles
• 1 avocado, sliced
• Maple Tahini Dressing:
• ¼ cup drippy tahini (I always use Soom Tahini)
• 2 tablespoons fresh lemon juice
• 1-2 teaspoons pure maple syrup
• ½ teaspoon dijon mustard
• ¼ teaspoon garlic powder
• 2-3 tablespoons warm water, to thin out a bit
• ¼ teaspoon salt
• Freshly ground black pepper