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Roasted Carrot Salad With Arugula And Pomegranate Recipe

Ingredients

• 1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
• ¼ teaspoon kosher salt, more to taste
• ⅛ teaspoon ground black pepper, more to taste
• ¼ cup plus 2 tablespoons extra-virgin olive oil, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon pomegranate molasses
• ½ tablespoon fresh lemon juice, more to taste
• 1 garlic clove, finely grated or minced
• ½ teaspoon Dijon mustard
• 3 ounces 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 or crumbled pita chips, for serving (optional

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