Arugula salad with carrots and goat cheese

Delight your taste buds with a flavorful arugula salad featuring crisp carrots and creamy goat cheese for a refreshing culinary experience.

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons finely chopped shallot
• 1 ½ tablespoons sherry vinegar or cider vinegar
• 1 tablespoon pure maple syrup
• 1 ½ teaspoons lemon juice
• 1 teaspoon snipped fresh thyme
• 1 teaspoon Dijon-style mustard
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 1 (140g) package baby arugula
• 1 ½ cups cut-up Maple-Thyme Roasted Baby Carrots (230g) (see associated recipe)
• 2 tablespoons chopped walnuts, toasted
• ¼ cup pomegranate arils
• 2 tablespoons crumbled goat (chèvre), feta or blue cheese or shaved Parmesan cheese

Instructions:

1. To make the vinaigrette, mix olive oil, shallot, vinegar, maple syrup, lemon juice, thyme, mustard, pepper, and salt in a small bowl.
2. In a big bowl, mix arugula, roasted carrots, and walnuts. Pour the vinaigrette over the salad, mix well. Add pomegranate arils and cheese on top.

Summary:

• Calories: 764 kcal
• Fat: 59 g
• Protein: 13 g
• Carbs: 54 g
• Potassium: 1393 mg
• Magnesium: 138 mg