Roasted Carrot Salad With Arugula and Pomegranate – vomFASS Madison University Avenue

Ingredients

• 1 lb. carrots, peeled, halved and cut into 2-inch lengths
• ¼ tsp kosher salt, to taste
• ⅛ tsp ground black pepper, to taste
• ¼ cup plus 2 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil, more as needed
• ½ tsp ground cumin
• 2 Tbsp vomFASS Pomegranate Balsamic Vinegar
• 1 Tbsp honey
• 1 tsp fresh lemon juice, more to taste
• 1 garlic clove, finely grated, or minced
• ¼ cup fresh dill fronds or mint leaves
• 3 oz baby arugula (about 3 cups)
• 1 fennel bulb, thinly sliced
• Pomegranate seeds, as needed
• Yogurt, for serving (optional)
• Toasted walnuts for garnish (optional)