Arugula Salad with Carrots and Goat Cheese

Arugula Salad with Carrots and Goat Cheese

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From: Diabetic Living Magazine

This arugula salad creation is a quick-and-easy solution to enhance any meal. Use the Maple-Thyme Baby Carrot recipe to add extra flavor and balance to this salad.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1½ tablespoons sherry vinegar or cider vinegar
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons lemon juice
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon Dijon-style mustard
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 1 (5 ounce) package baby arugula
  • 1½ cups cut-up Maple-Thyme Roasted Baby Carrots (8 ounces) (see associated recipe)
  • 2 tablespoons chopped walnuts, toasted
  • ¼ cup pomegranate arils
  • 2 tablespoons crumbled goat (chèvre), feta or blue cheese or shaved Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. For vinaigrette, in a small bowl whisk together olive oil, shallot, vinegar, maple syrup, lemon juice, thyme, mustard, pepper and salt.
  2. In a large serving bowl combine arugula, roasted carrots and walnuts. Drizzle with vinaigrette; toss to coat. Sprinkle with pomegranate arils and cheese.
  • Tip: Look for sherry vinegar in the specialty oil and vinegar section in the grocery store.

Nutrition information

  • Serving size: ¾ cup each
  • Per serving: 120 calories; 8 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 30 mcg folate; 2 mg cholesterol; 6 g sugars; 3 g added sugars; 8,476 IU vitamin A; 6 mg vitamin C; 61 mg calcium; 1 mg iron; 114 mg sodium; 263 mg potassium
  • Nutrition Bonus: Vitamin A (170% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetables, 1½ fat

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