Roasted Carrot Salad With Arugula and Pomegranate

By Melissa Clark

Updated Oct. 17, 2023

Roasted Carrot Salad With Arugula and Pomegranate
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
5(1,244)
Comments
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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

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Ingredients

Yield:4 servings
  • 1pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
  • ¼teaspoon kosher salt, more to taste
  • ⅛teaspoon ground black pepper, more to taste
  • ¼cup plus 2 tablespoons extra-virgin olive oil, more as needed
  • ½teaspoon ground cumin
  • 1tablespoon pomegranate molasses
  • ½tablespoon fresh lemon juice, more to taste
  • 1garlic clove, finely grated or minced
  • ½teaspoon Dijon mustard
  • 3ounces baby arugula (about 3 cups)
  • 1fennel bulb, thinly sliced
  • ¼cup 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)

325 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 4 grams protein; 340 milligrams sodium

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.

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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.

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Ratings

5 out of 5
1,244 user ratings
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Comments

NorCal Nymph

Make extra carrots!

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.

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.

Ranay

I made a simplified version of this salad only because I didn't have all the ingredients on hand. Carrots with cumin were delightful and dressing was excellent (used maple syrup instead of molasses). Plan on making with fennel and dill next time.

Bostonpickle

I found this too sweet. I would reduce the pomegranate molasses, increase the lemon juice and maybe the mustard too to balance out the flavors more.

wek345

Love this salad. I made the dressing and added sliced fennel and thin strips of carrot using the vegetable peeler, skipping the roasting stage. I let the veggies marinate in the dressing for 2 days. When it was time to toss the salad, I added the dressed veggies to the arugula, mixed it well and sprinkled the pomegranate seeds throughout. So good!

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