This Spring Salad & Arugula Hummus is a vibrant celebration of fresh, seasonal flavors that will brighten any meal. Crisp greens mingle with creamy hummus, creating a delightful contrast of textures that’s both satisfying and light. The peppery arugula adds a bold kick, while the hummus brings a smooth, garlicky richness that ties everything together. Perfect for a quick lunch or a refreshing side, this dish comes together in just 20 minutes, making it ideal for busy days.
Every bite is a burst of freshness, with the zesty lemon dressing enhancing the natural sweetness of the vegetables. The combination of crunchy cucumbers, juicy cherry tomatoes, and tender greens ensures a symphony of flavors and textures. Whether you’re hosting a gathering or enjoying a solo meal, this salad is a crowd-pleaser that’s as nourishing as it is delicious. It’s a simple yet elegant way to embrace the season’s best produce.
Fresh & Flavorful Ingredients
- For the Salad:
- 8 small carrots (peeled and prepared as directed)
- Olive oil (for roasting and dressing)
- Splash of balsamic vinegar
- Few handfuls of baby spring greens
- Few squeezes of lemon juice (freshly squeezed preferred)
- ½ cup cooked chickpeas (canned or freshly cooked)
- ¼ cup crumbled feta cheese (omit for vegan option)
- 1 beet (sliced thin)
- Pinches of red pepper flakes (adjust to taste)
- Salt & pepper (to taste)
- Dollop of arugula hummus (per plate)
- For the Arugula Hummus:
- 1 cup chickpeas (cooked and drained)
- ¼ cup toasted pine nuts
- 2 handfuls of arugula leaves
- Juice of one lemon
- 3-4 tablespoons olive oil
- Salt & pepper (to taste)
Simple Step-by-Step Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Carrots: Peel 4 carrots into ribbons using a vegetable peeler. Slice the remaining 4 carrots in half lengthwise and chop into 3-4 inch pieces. Place them on a baking sheet, toss with olive oil, balsamic vinegar, salt, and pepper.
- Roast the Carrots: Roast the carrot ribbons for 8-10 minutes until slightly crispy and browned on the edges. Continue roasting the chopped carrots for an additional 15 minutes or until golden brown. Remove from the oven and set aside.
- Make the Hummus: In a food processor, combine chickpeas, toasted pine nuts, arugula, lemon juice, olive oil, salt, and pepper. Blend until smooth. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large bowl, toss the baby spring greens with a drizzle of olive oil, lemon juice, salt, and pepper. Add the roasted carrots, chickpeas, sliced beets, and crumbled feta (if using).
- Serve: Plate the salad and top each serving with a generous dollop of arugula hummus. Enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Spring Salad & Arugula Hummus with a drizzle of tahini dressing or a sprinkle of toasted sesame seeds for added texture. For a tangy twist, try a dollop of tzatziki or a splash of pomegranate molasses. These additions complement the earthy flavors of the roasted carrots and beets beautifully.
Serve It Right: Presentation Tips
For a stunning presentation, arrange the salad on a large platter and artfully place the roasted carrot ribbons on top. Add a generous spoonful of arugula hummus in the center and garnish with fresh arugula leaves or microgreens. Serve with warm pita bread or crusty baguette slices for a complete meal.
Make It Ahead: Storage and Reheating
Store the salad components separately in airtight containers to keep them fresh. The arugula hummus can be refrigerated for up to 3 days—just give it a quick stir before serving. If the roasted carrots lose their crispness, reheat them in a 350°F oven for 5-7 minutes to revive their texture.
Mix It Up: Recipe Variations
Swap the carrots for roasted sweet potatoes or parsnips for a different flavor profile. If you’re not a fan of arugula, try using spinach or kale in the hummus. For a nut-free option, replace the pine nuts with sunflower seeds or omit them entirely.
Quick Tips: Time-Saving Hacks
Save time by using pre-cooked chickpeas and pre-sliced beets from the store. Roast the carrots while you prep the salad ingredients to streamline the process. If you’re in a rush, skip the carrot ribbons and roast all the carrots together—they’ll still taste delicious!
Spring Salad & Arugula Hummus
Ingredients
for the salad
- approx. 8 small carrots
- olive oil
- splash of balsamic vinegar
- a few handfuls baby spring greens
- a few squeezes lemon juice
- ½ cup cooked chickpeas
- ¼ cup crumbled feta cheese omit if vegan
- 1 beet, sliced thin
- pinches of red pepper flakes
- salt & pepper
- dollop of arugula hummus, per plate
arugula hummus
- 1 cup chickpeas, cooked and drained
- ¼ cup toasted pine nuts
- 2 handfuls arugula leaves
- juice of one lemon
- 3-4 tablespoons olive oil
- salt & pepper
Instructions
- Preheat your oven to 400 degrees.
- Roast the carrots: Using a vegetable peeler, peel 4 of the carrots into ribbons. Slice the other 4 in half, lengthwise, and chop into approx. 3-4 inch pieces. Place them separately on a baking sheet and toss with olive oil, a splash of balsamic vinegar, salt and pepper.
- Remove the ribbons from the oven after 8-10 minutes until they’re slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
- Make the hummus:Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
- Make the salad: Toss the spring greens with a little olive oil, lemon juice, salt & pepper. Add the chickpeas, feta, sliced beets and roasted carrots to the salad. Top with a spoonful of hummus and serve.