Step 1

Add vertically cut carrots to a large bowl or a platter and drizzle with avocado oil then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots with the oil.

Step 2

Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Please note, if you don’t want to grill your carrots, you can roast them at 400 degrees F for 30 minutes or until tender on a baking sheet lined with parchment paper.

Step 3

Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.

Step 4

While the carrots are cooking you can make your dressing: in a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time until you reach your desired consistency) and salt and pepper. Set aside.

Step 5

Add arugula to a large platter (or you can keep it in a large bowl) and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if using).

Step 6

Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy! Salad keeps well for 2-4 days. Serves 4 as a main and 6 as a side salad.