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Roasted Carrot Salad
Roasted Carrot Salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
A vibrant salad featuring roasted carrots, almonds, cranberries, and blue cheese - a perfect combination of flavors and textures.
Ingredients:
  • 2 pounds carrots, peeled and thinly sliced on the diagonal
  • 0.5 cup slivered almonds
  • 2 cloves garlic, minced
  • 0.25 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1 tablespoon cider vinegar
  • 0.33333331346512 cup dried cranberries
  • 1 (4 ounce) package crumbled Danish blue cheese
  • 2 cups arugula
Instructions:
  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, toss together carrots, almonds, and garlic. Drizzle with olive oil and season with salt and pepper. Spread the mixture onto an ungreased baking sheet.
  • Place the carrots in the preheated oven and bake for about 30 minutes until they are soft and the edges start to brown. Once done, remove from the oven and let them cool to room temperature.
  • After the carrots have cooled, place them back in the mixing bowl. Drizzle honey and vinegar over the carrots, then toss until they are coated. Next, add the cranberries and blue cheese, and toss again until everything is evenly mixed. Lastly, combine with the arugula and serve immediately.

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