Chef Alex Page’s Arugula Salad with Roasted Carrots, Fennel and Creamy Green Goddess Dressing dish is fresh, light, and full of flavor. The fresh herbs in the green goddess dressing really pop and bring this salad to life.
Arugula Salad with Roasted Carrots, Fennel and Creamy Green Goddess Dressing
- 6 large carrots, scrubbed and cut into 1/4 inch coins on the bias
- 2 teaspoons garam masala
- 2 teaspoons smoked paprika
- 1/2 teaspoon Aleppo pepper flakes
- 1/4 cup olive oil, divided
- 265g silken tofu
- Handful each of fresh chives, fresh tarragon, fresh cilantro, fresh parsley, fresh dill and fresh basil
- Zest and juice of 1 lemon
- 1 tablespoon honey
- 4 cups baby arugula
- 1 bulb fennel, cored and thinly sliced
Preheat the oven to 425ºF. Toss the carrot coins with the garam masala, smoked paprika, Aleppo pepper flakes and 2 tablespoons of the olive oil. Season well with salt and pepper. Place the carrot coins on a parchment lined baking sheet and roast in the oven until beginning to caramelize and tender crisp, about 20-25 minutes. Remove and allow to cool completely.
To prepare the dressing, place the tofu, fresh herbs, lemon zest and juice, honey and remaining olive oil in a food processor or blender. Blend until smooth and season well with salt and pepper.
Toss the cooled carrots with the fennel, arugula and dressing. Serve immediately.
*You can substitute the ingredients for the dressing to make other tasty creations. For a plant based caesar dressing try blending the silken tofu with capers, lemon zest and juice, Dijon mustard and fresh garlic!
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