Roasted Carrot Salad
Indulge in the vibrant and refreshing Roasted Carrot Salad, a delightful symphony of flavors that harmoniously blends the sweetness of roasted carrots with the tangy richness of blue cheese and the tartness of dried cranberries. This salad is not only visually stunning but also packed with nutrients, making it a perfect choice for any occasion, whether as a light lunch or an elegant side dish. With its crunchy almonds, fresh arugula, and simple yet delicious dressing, this dish invites you to enjoy a healthy meal that satisfies both the palate and the eye.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 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 minced garlic. Drizzle with olive oil and season with salt and black pepper. Toss to coat well.
- Roast in the oven for about 30 minutes until soft and slightly caramelized, stirring halfway through.
- Once roasted, allow the carrots to cool at room temperature.
- In a large bowl, combine the roasted carrots with cider vinegar and honey, tossing gently. Add in blue cheese, dried cranberries, and arugula, folding carefully to mix.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Find it online: https://myrecipestories.com/roasted-carrot-salad/