Arugula, Carrot, Cranberry & Goat Cheese Salad
Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
  • 2 cups organic arugula, rinsed and drained
  • 2 carrots, chopped
  • ¼ cup crumbled goat cheese
  • ¼ cup dried cranberries
  • 2 tbsp sliced almonds
  • ½ cup olive oil
  • 1½ tbsp red wine vinegar
  • ½ tsp sugar
  • Salt and pepper to taste
  1. Add 1 tbsp olive oil to a skillet and cook the chopped carrots on medium heat for 7 minutes, turning occasionally. Cook longer if you like them more tender.
  2. Combine the remaining olive oil, red wine vinegar, sugar, salt and pepper in a small bowl and stir with a fork.
  3. Add the arugula and dressing to a large mixing bowl and toss together well.
  4. Top the salad with the cranberries, almonds, carrots, and goat cheese and toss a few times before serving.
Recipe by My San Francisco Kitchen at