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Roasted Carrot Salad With Arugula and Pomegranate

Melissa Clark
  • 45 minutes
  • Serves 4

INGREDIENTS

3 oz

Baby arugula

1 lb

Carrots

1/4 cup

Dill fronds or mint, fresh leaves

1

Fennel, bulb

1

Garlic clove

1

Pomegranate seeds

1/2 tsp

Dijon mustard

1/2 tbsp

Lemon juice, fresh

1 tbsp

Pomegranate molasses

1/8 tsp

Black pepper, ground

1/4 tsp

Kosher salt

3/8 cup

Olive oil, extra-virgin

1/2 tsp

Cumin, ground

1

Walnuts or crumbled pita chips, Toasted

1

Yogurt