spring salad & arugula hummus

Make spring salad & arugula hummus for a bright, fresh meal with roasted carrots and creamy arugula hummus.

Ingredients

• carrots
• olive oil
• balsamic vinegar
• salt
• cracked pepper
• chickpeas (drained)
• fresh arugula leaves
• lemon
• red pepper flakes
• spring greens
• cooked chickpeas
• crumbled feta
• beets
• optional flatbreads

Instructions

Step 1: Roast the carrots

Preheat the oven to 400°F, then prep the carrots for two textures: use a vegetable peeler to shave four of the carrots into long, delicate ribbons and slice the remaining four in half lengthwise, then cut those halves into 3–4 inch chunky pieces. Arrange the two groups on the clean white plate with a black rim (one group of ribbons, one group of chunks) so you can season each separately. Drizzle a small glass jar of olive oil and a splash of balsamic (kept in a tiny jar) over the carrots, sprinkle salt and cracked pepper from small ceramic bowls, and slide the plate into the oven. Remove the ribboned carrots once their edges are slightly crisp and browned; continue roasting the chunks until they develop a golden, caramelized exterior.

Step 2: Blend the arugula hummus

While the carrots roast, assemble the hummus: place drained chickpeas, a handful of fresh arugula leaves, a squeeze of lemon, a drizzle of olive oil (from the same small glass jar), a pinch of salt, and a scattering of red pepper flakes into a covered blender or food processor and blend until smooth and verdant. Scrape the glossy, creamy arugula hummus into a shallow ceramic bowl and taste, adjusting salt or lemon until it sings — the hummus should be satiny, slightly herby, and green-speckled. Arrange the finished hummus on the same white plate with the roasted carrot ribbons and a few of the golden roasted chunks to visually pair the two cooked elements.

Step 3: Toss and assemble the salad

Gather spring greens in a large mixing bowl, dress them lightly with a few drops of olive oil, a squeeze of lemon juice, and a modest sprinkle of salt and pepper, then toss gently so the leaves remain fresh and not wilted. Add cooked chickpeas, crumbled feta from a small ceramic bowl, thinly sliced beets, and the roasted carrot pieces and ribbons you set aside; fold everything once or twice until the textures are balanced — creamy feta, firm chickpeas, crisped carrot edges, and tender raw greens. Use a wooden serving spoon (resting on the rim) to make sure ingredients are distributed evenly.

Step 4: Plate and finish

Transfer the tossed salad onto the same white plate with the black rim, artfully nestling the carrot ribbons on top and placing a generous spoonful of the arugula hummus centrally as a glossy, green crown, finished with a dusting of red pepper flakes. Sprinkle a few more feta crumbles and a final squeeze of lemon over the plate, then set the clean silver fork and knife beside a neutral-toned napkin on the painted pine surface. The final composition should look vibrant, textural, and inviting — tender leaves, crunchy browned carrot edges, creamy hummus, scattered chickpeas, and little pockets of feta.

Notes

• Roast ribboned carrots separately from chunks to preserve texture.
• Rinse canned chickpeas to reduce sodium and improve hummus texture.
• Drizzle olive oil over hummus before storing to keep it glossy.
• Warm carrot chunks in a 350°F oven for best texture when reheating.
• Dress salad greens lightly just before serving to prevent wilting.