Description
Indulge in the vibrant flavors of this Roasted Carrot Salad, where sweet roasted carrots meet peppery arugula, tangy blue cheese, crunchy almonds, and tart dried cranberries. This fresh and colorful dish is not only visually stunning but also brimming with nutritional benefits. Perfect for any occasion—whether as a light lunch or a delightful side at gatherings—this salad offers a beautiful balance of tastes and textures that will impress your family and friends. With easy preparation steps and versatile serving suggestions, you can enjoy this delicious salad warm or cold throughout the year.
Ingredients
Scale
- 2 pounds carrots (peeled and sliced diagonally)
- 3 cups arugula
- 1/2 cup sliced almonds
- 4 ounces Danish blue cheese (crumbled)
- 1/2 cup dried cranberries
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking sheet, combine sliced carrots, almonds, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer.
- Roast for about 30 minutes, stirring twice until tender and caramelized. Allow to cool.
- In a mixing bowl, combine the roasted carrots with cider vinegar and honey. Add blue cheese, cranberries, and arugula; mix gently until combined.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg