Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Ingredients:

For the carrots:
4 large carrots (halved vertically, stems/tops removed)
1 tablespoon avocado oil
Freshly ground salt and pepper

For the salad:
150 g of arugula
¾ cup dried fig halves
⅓ cup walnut halves and pieces
⅓ cup crumbled goat cheese
1 avocado, sliced
½ cup roasted chickpeas (optional)

For the salad dressing:
¼ cup TAHINI (sesame paste)
2 tablespoons fresh lemon juice
1-2 teaspoons pure maple syrup
½ teaspoon French DIJON mustard
¼ teaspoon garlic powder
2-3 tablespoons warm water (for dilution)
¼ teaspoon salt
Freshly ground black pepper

Directions:

1. Place the carrots, cut vertically, in a large bowl or plate. Drizzle with avocado oil, then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots with oil.
2. Roast the carrots in the oven on a baking sheet lined with parchment paper. Bake at 200 degrees for 30 minutes (or until tender).
3. Toast the walnuts in a dry skillet over medium heat, stirring occasionally. Roast until the nuts are toasted and fragrant, about 5 minutes. Set aside.
4. Make the dressing: In a bowl, whisk together the TAHINI, lemon juice, maple syrup, mustard, garlic powder, water (add 1 tablespoon at a time until desired consistency is reached), and salt and pepper. Set aside.
5. Place the scallions on a large plate (or large bowl). Then add the remaining ingredients in several layers: roasted carrots, dried fig halves, toasted walnuts, goat cheese, avocado slices, and roasted chickpeas (if using).
6. Drizzle the TAHINI sauce over the top and season with freshly ground salt and pepper. Divide between bowls and serve.

Yield: 6 servings
Recipe: ambitiouskitchen.com