Moroccan Roasted Carrot and Date Salad With Honey Dressing

Ingredients

• 4 ounces dates (113 g; about 1 cup), pitted and thinly sliced lengthwise
• 3 tablespoons (45 ml) olive oil, divided
• 1 1/2 pounds (680 g) carrots, halved lengthwise and cut crosswise on the bias into 1-inch-thick pieces
• 3 cloves garlic, minced or pressed
• 1 tablespoon (15 ml) white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• 1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) white wine vinegar
• 1 teaspoon (5 ml) honey
• Pinch of freshly ground black pepper
• 3 ounces arugula (about 3 cups, loosely packed)
• 1/3 cup (40 g) mixed seeds (such as pumpkin, sunflower, or sesame), toasted, plus more for serving

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