Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
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
Get the App
Chrome Extension
