Preheat your oven to 375 degrees. Line a baking sheet with parchment.
In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
Add the halved potatoes to the large bowl and toss with your hands until well coated. Arrange the potatoes on the baking sheet in a single layer. Season with a pinch of salt and pinch of pepper. Roast the potatoes for about 40 minutes or until golden and fork tender.
In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.
To easily toast the walnuts, place them on a small baking sheet, and as soon as you remove the potatoes from the oven, place the walnuts in. Bake them for just about 4 minutes on the center rack.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com