By Melissa Clark
Updated Oct. 17, 2023
- Total Time
- 45 minutes
- Rating
- 5(862)
- Notes
- Read community notes
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
Step
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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.
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.
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.
Ratings
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out of 5
862
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Cooking Notes
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.
NorCal Nymph
Make extra carrots!
Diane
Agree with making about a third more extra carrots.
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.
Kerry Montgomery
Will make this tonight. Found pomegranate molasses at a Lebanese grocery. They had three different brands. Looks like middle easterners use this a lot more than we do. Tastes terrific.
Michele
Made this last night and we loved it. Used juice from a whole lemon and garden mint. Will add more cumin next time and probably just used bagged baby carrots to save time and roast them for 25 minutes.
Erin
Excellent. Dressing too sweet for my taste; will use half as much pomegranate molasses. Following advice above I made 1.5x the amount of carrots - still not enough! Will double next time.
Seve Johnston
Picked up purple carrots from the farmers market to make it again! Added 1 cup cooked quinoa before serving to make it a little more substantial. Great dinner salad!
Carolyn S.
Found black fig vinegar in cabinet when looking for balsamic to substitute for pomegranate molasses. Used toasted sunflower seeds instead of walnuts. All og my guests wanted the recipe.
REBECCA CHERRY
Additionally, i roasted some of the sliced fennel and 1/4 lb. hazelnuts. Dill paired nicely with both. Needed to add an 1/8 teaspoon more of pom molasses and of lemon juice to give the dressing the tart "pop" Melissa Clark raves about.
Nathan Brasfield
WONDERFUL recipe--delicious, and I don't think I've made anything prettier. You can easily make your own delicious pomegranate molasses with 2 cups of pomegranate juice, juice of a lemon, and a cup of sugar simmered down to 1.5 cups.
And I made this without fennel because I did not care for it the first time I had it, but I'm tempted to try it again with this recipe next time I make it.
Lisa Z.
Wonderful recipe! Roasting 2 lbs rainbow carrots was perfect amount and tossing in cumin just after removing from oven keeps the spice impactful w/o being overpowering. Used mint, more lemon juice and less oil. The carrots add wonderful sweet surprise. Luckily my Trader Joes has pom. seeds and a nice bag of arugula, baby lettuce mixture as my family prefers more bland greens. Thank you, Melissa!
KSWinCA
The pomegranate molasses in my fridge had seen better days...so it was tossed. I substituted maple syrup. Delicious!
Nan
So good, and very easy. Don't assemble the salad too early. There was a lot of dressing and everything wilted quickly (although still delicious.) I used pomegranate molasses, but I'm not sure it was worth the money. Balsamic would probably be just as good. The pomegranate seeds though are definitely worthwhile. They add a beautiful color and crunch.
joanne flynn
This is a fantastic recipe that we have made several times. I used mint instead of dill. double the recipe because everyone loves it.
Steph
Delicious! Made a few substitutions - blueberry jam in place of molasses, 3/4 tablespoon of jam. A bit more lemon juice and cranberries for pomegranates.
rose cedars
I have made this salad for many dinner parties, and it is always a hit. Even people who don't care much for salad want seconds. Pomegranate molasses really works its magic here. Nice one Melissa Clark!
seattle cook
Subbed in delicata squash and cashews. It was a hit, would make again.
brian
Forgot to mention that good additions would be a little citrus like some grapefruit segments or small pieces of lemon roasted with the carrots. But probably not tahini sauce. The citrus would be a light addition but Tahini would be heavy. Of course, pomegranate seeds would be amazing.
BH902
I made this as written and it's really tasty. Just added some shallot towards the end of roasting the carrots. Oh and everyone who said to make more carrots was right. Good advice.
Lisa
This was amazing! Served as part of our Rosh Hashanah dinner. Added chopped hazelnuts. Dressing was fantastic! Thanks for a great recipe!
Sandra
I roasted the fennel along with the carrots and subbed balsamic vinegar for the pomegranate molasses. Also used fresh mint and fennel fronds with the arugula. It turned out great!
Merran
Loved this recipe. I added soft blobs of marinated goat cheese and lamb cutlets cooked until blushing and drizzled in the dressing. This dressing is really good, I'll make it again as an addition to other meals.
susan s
Can I make this in advance if wanting to take it to a dinner party?
Sir Freddy's Mum
Excellent as is. Used baharat & cumin & fresh mint. Had no fennel. Fabulous!
another flexible weeknight winner
Another Melissa Clark recipe that’s endlessly adaptable! While I love pomegranate, I didn’t bother adding them into this dish; I swapped pomegranate molasses for some rich strawberry balsamic and topped with seared pork. Perfection.
pinky
This salad is sooo good, I’ve made it twice in 2 days!I made it with mint, added extra lemon juice, and subbed roasted hazelnuts for walnuts. Skipped the fennel and used less olive oil. And served on a bed of Greek yogurt. So delicious!
Miriam
Fantastic colorful salad. The recipe made enough dressing for 2-3 salads. For dressing:increase to 1.5-2 TBS Molasses, 1+ TBS fresh lemon juice, 3/4 teas Dijon MustardDid not add walnuts or yogurt. Used 2-3 oz Pomegranate seeds.Preferred dill over mint, although both were good.
Miriam
A delicious salad. I crossed it with the roasted carrots with thyme recipe (i.e. no cumin) because I thought thyme would go better with other flavours on the table. I took advice to increase carrots and did 1kg. This salad would be a really good main course with some nice bread and a good butter on the side.
Julie Steinberg
Delicious. Wonderful for Rosh Hashanah. I added some beet chips, bee pollen, and leeks to up the simanim representation. Vinaigrette was a huge hit. I agree with all parties who vote for doubling the carrots; if you by chance find purple carrots, they add a colorful and dramatic visual appeal.
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