Roasted Carrot Salad
Roasted Carrot Salad is a delightful blend of sweet, roasted carrots and crunchy almonds, enhanced by the tangy flavor of blue cheese and the brightness of dried cranberries. This vibrant salad not only looks stunning on any table but also delivers a burst of flavors that keep your taste buds dancing. Perfect for both casual family dinners and festive gatherings, it can be served as a light lunch or as an elegant side dish. The combination of fresh arugula with earthy roasted carrots creates a nutritious option that’s satisfying and visually appealing. You’ll love how easy it is to prepare this dish, making it a go-to recipe for any occasion.
Ingredients
- 2 pounds carrots (peeled and sliced diagonally)
- 1/2 cup sliced almonds
- 3 cups arugula
- 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
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
On a baking sheet, combine sliced carrots, almonds, and minced garlic. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
- 3
Roast the mixture for about 30 minutes, stirring twice until the carrots are tender and slightly caramelized. Let cool to room temperature.
- 4
In a large bowl, mix the roasted carrots with cider vinegar and honey. Add crumbled blue cheese, dried cranberries, and arugula; toss gently to combine.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com