Roasted Carrot Salad
Experience the vibrant flavors of Roasted Carrot Salad, a delightful dish that combines sweet roasted carrots with peppery arugula, creamy blue cheese, and chewy dried cranberries. This colorful salad is not only visually appealing but also packed with nutritious ingredients, making it a perfect addition to any meal—be it a light lunch or a side dish for dinner. With its easy preparation and versatile serving options, this salad is sure to impress family and friends at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
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 crumbled blue cheese
- 1/2 cup dried cranberries
- 3 cups arugula
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the carrots, almonds, and garlic. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- Roast for about 30 minutes until tender and caramelized, stirring twice during cooking. Allow to cool to room temperature.
- In a large bowl, mix the cooled roasted carrots with cider vinegar and honey.
- Gently add the blue cheese, dried cranberries, and arugula. Toss lightly to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://recipesbypenelope.com/roasted-carrot-salad/