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.
For vinaigrette, in a small bowl whisk together olive oil, shallot, vinegar, maple syrup, lemon juice, thyme, mustard, pepper and salt.
In a large serving bowl combine arugula, roasted carrots and walnuts. Drizzle with vinaigrette; toss to coat. Sprinkle with pomegranate arils and cheese.
Maple-Thyme Roasted Baby Carrots
2 vegetables, 1 1/2 fat