Roasted carrot salad with arugula and pomegranate from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • stockholm28 on November 11, 2018

    This was absolutely delicious. The roasted carrots with the peppery arugula, fennel, and tart dressing was delicious. I used mint and walnuts.

  • Frogcake on June 18, 2017

    Simply delicious! I feel like like I've rediscovered carrots! The vinegrette is quite lovely, complementing the carrots very well. The salad ingredients play on the sweetness of the roasted carrots and the pomegranate molasses adds just enough tang and sweet to balance off the peppery arugula.

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