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Roasted Carrot Salad With Arugula and Pomegranate

Roasted Carrot Salad With Arugula and Pomegranate

This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.

Ingredients

  • 1pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
  • ¼teaspoon kosher salt, more to taste
  • ⅛teaspoon ground black pepper, more to taste
  • ¼cup plus 2 tablespoons extra-virgin olive oil, more as needed
  • ½teaspoon ground cumin
  • 1tablespoon pomegranate molasses
  • ½tablespoon fresh lemon juice, more to taste
  • 1garlic clove, finely grated or minced
  • ½teaspoon Dijon mustard
  • 3ounces baby arugula (about 3 cups)
  • 1fennel bulb, thinly sliced
  • ¼cup fresh dill fronds or mint leaves
  • Pomegranate seeds, as needed
  • Yogurt, for serving (optional)
  • Toasted walnuts or crumbled pita chips, for serving (optional)
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        264 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 2 grams protein; 240 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons 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.
  2. In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
  3. Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

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