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Roasted Carrot Salad

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Indulge in the vibrant flavors of our Roasted Carrot Salad, a delightful mix of sweet, caramelized carrots paired with the peppery notes of fresh arugula, crunchy almonds, and creamy blue cheese. This salad not only looks stunning on your dinner table but also boasts a medley of textures and tastes that will impress your guests or elevate your lunch. Perfectly seasoned and beautifully presented, it’s an easy-to-make dish that can shine as a light meal or side. Enjoy the nourishing benefits of fresh ingredients while savoring every bite of this colorful salad.

Ingredients

Scale
  • 2 pounds carrots (peeled and sliced diagonally)
  • 1/2 cup sliced almonds
  • 2 cloves garlic (minced)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 4 ounces Danish blue cheese, crumbled
  • 1/2 cup dried cranberries
  • 3 cups arugula

Instructions

  1. Preheat your oven to 400 degrees F.
  2. On a baking sheet, combine the carrots, sliced almonds, and minced garlic. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly and spread into a single layer.
  3. Roast for about 30 minutes until the carrots are tender and slightly browned at the edges, stirring twice during cooking for even roasting. Allow to cool to room temperature.
  4. In a large mixing bowl, combine the cooled roasted carrots with cider vinegar and honey. Gently toss in blue cheese, dried cranberries, and arugula until well mixed.

Nutrition

Find it online: https://cookingwithmia.com/roasted-carrot-salad/

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