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Roasted Carrot & Arugula Salad


1 pound of carrots, scrubbed and quarter lengthwise, then cut into 4-inch spears
Extra virgin olive oil
Sea salt and freshly ground black pepper
2 cups sturdy bread, such as a country loaf, cut into 1” cubes
4 cups fresh arugula
1 avocado, cubed
¼ to 1/3 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 teaspoon lemon zest


  1. Preheat the oven to 400 degrees F. In a large bowl, toss the prepared carrots with 2 tablespoons olive oil and season with salt and pepper. Lay carrots on a baking sheet in one layer and bake until slightly charred, turning once, about 20-25 minutes.
  2. While the carrots are baking, heat a large non-stick sauté pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium low and add the bread cubes and season with a little salt. Sauté the bread cubes, tossing frequently, until nicely browned, about 8 to 10 minutes. Add more olive oil if needed.  When the cubes are browned, remove to a plate and set aside until time to toss the salad.
  3. Mix 2 tablespoons of olive oil, the lemon juice, lemon zest and a pinch of salt in a jar. To assemble the salad, toss the arugula, roasted carrot, dressing and grated Parmesan in a large salad bowl. Add croutons and avocado and season the salad coarse sea salt and freshly ground black pepper and toss again. Serve immediately.
  4. If desired top with more cheese.