Description
Elevate your meal experience with this vibrant Roasted Carrot Salad, a delightful blend of sweet roasted carrots, crunchy almonds, and tangy blue cheese. This refreshing salad features arugula and dried cranberries, making it not only visually appealing but also a nutritious choice for any occasion. Whether you’re serving it as a side dish or adding grilled chicken or turkey for a main course, this salad is both versatile and easy to prepare. Perfect for casual lunches or elegant dinners, it’s bound to impress your family and friends with its unique flavor profile and stunning presentation.
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
- Preheat your oven to 400 degrees F.
- On a baking sheet, combine the carrots, sliced almonds, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Spread the mixture in an even layer and roast for about 30 minutes until tender and slightly caramelized, stirring twice during cooking. Allow to cool.
- In a large bowl, combine the roasted carrots with cider vinegar and honey. Gently add crumbled blue cheese, dried cranberries, and arugula; toss lightly to mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg