Our favorite part of creating salads is the play with textures and temperatures. With flavor and crunch and color, you can build a plate of leafy greens that is downright craveable.
The carrot puree here is brilliant too. Save extras to smear into a bowl of yogurt or oatmeal, to spread onto a sandwich in place of mayo, or to blend with a can of cannellini beans and a dash of garam masala for a ridiculously delicious dip.
1. Preheat the oven to 450 degrees.
2. Prep your ingredients: Peel and roughly chop the carrots. Place in a small roasting pan with the orange juice and roughly chopped ginger. Cover with foil and place in the oven.
3. Remove the tops and bottoms of the radishes and cut into quarters. Place in a small roasting pan, lightly drizzle with a little oil and season with salt and pepper. Cover with foil and place in the oven and let cook for 30 minutes.
4. While the radishes and carrots are cooking, toast the walnuts in a dry saute pan.
5. Combine the olive oil, 1/4-cup vegetable oil, lemon juice, orange zest, salt and pepper in a plastic bag and shake together.
6. When the carrots are tender, remove from the oven. Transfer the carrots with the ginger and half of the liquid to a blender; pulse to a smooth consistency, adding more liquid as needed until you've reached a smooth puree. Season with salt to taste.
7. When you are ready to serve, toss the arugula with the vinaigrette. Smear the carrot puree on the bottom of the plate, add a mound of the dressed arugula and garnish with the toasted walnuts and roasted radishes.