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(1,293)
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.

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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
1,293 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.

Phoebe

Very good. Did 50% carrots 50% arugula. Left out fennel. Halved oil in dressing.

GWN

This is the best salad Ive ever made. The dressing is fantastic. I skipped the yogurt but did add the toasted walnuts. I used mint leaves. Wow it’s good and so pretty!

Liz

Doubled the carrots. Used maple syrup instead of molasses, dill instead of mint but could see how mint would be refreshing. Added pomegranate and raspberry and made sugared almond slices. Fantastic. I could see how this would be excellent without the carrots also with a mix of fresh berries along with the pomegranate.

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