Roasted Carrot Salad With Arugula and Pomegranate

By Melissa Clark

Updated October 16, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
45 minutes
Rating
5(1,363)
Comments
Read comments

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.

Featured in: Carrots, Striking and Sweet, Have Arrived

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 2 milligrams cholesterol; 325 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 6 grams fiber; 340 milligrams sodium; 4 grams protein; 13 grams sugar

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

Powered by

Preparation

  1. Step 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. Step 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 ¼ cup oil until emulsified.

  3. Step 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,363 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

NorCal Nymph

Make extra carrots!

Elle

Pomegranate seeds freeze very well. I stock up when they are in season and freeze the rest to use the rest of the year.

Katrinabi

Made this tonight for a light supper. Used the first mint from the yard. Didn't have arugula but subbed in a bunch of kale which I roasted with the carrots for the last five minutes until it was part steamed, part crisped. Was worried the flavor would be too bitter, but worked marvellously. Will have to double up the recipe next time as the whole family loved this.

kathyandzac

We made this exactly as written and added the crispy curried tofu from Nisha Vora's recipe https://body-change.today/recipes/776973945-crispy-curried-tofu-and-carrots%3C/a%3E instead of pita chips or nuts.

Julie

Delicious, I couldn't find my garlic so I used shallots. Delish, I didn't overcook the carrots either so they had that delicious sweetness but with crunch.

Alisa A.

Looking to make this for a holiday meal and looking for make ahead tips.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.