Roasted Carrot Salad
Roasted Carrot Salad is a delightful and vibrant dish that combines the natural sweetness of roasted carrots with the tangy flavor of blue cheese, crunchy sliced almonds, and tart dried cranberries. This salad not only makes for an excellent side dish but can also stand alone as a refreshing main course. Perfect for any occasion, its colorful presentation and variety of textures promise to impress your guests. Packed with nutrients from fresh ingredients, this salad is both delicious and healthy, making it a fantastic addition to your meal rotation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- 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 the oven to 400°F.
- On a baking sheet, combine carrots, almonds, and garlic. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat.
- Roast for about 30 minutes until soft and lightly browned; stir twice during roasting. Allow to cool.
- In a large bowl, mix roasted carrots with cider vinegar and honey until evenly coated.
- Gently fold in blue cheese, cranberries, and arugula until well combined.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Find it online: https://teffrecipes.com/roasted-carrot-salad/