Description
Discover the vibrant flavors of our Roasted Carrot Salad, a delightful combination of sweet roasted carrots, tangy blue cheese, and crunchy almonds, all atop a bed of fresh arugula. This salad is not only visually stunning but also packed with nutrients, making it perfect for any occasion—whether as a side dish at a dinner party or a light lunch. The contrasting textures and flavors will impress your guests and leave you craving more. With easy preparation and wholesome ingredients, this salad is sure to become a favorite in your home.
Ingredients
Scale
- 2 pounds carrots (peeled and sliced diagonally)
- 1/2 cup sliced almonds
- 3 cups arugula
- 1/4 cup extra-virgin olive oil
- 1/2 cup dried cranberries
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees F.
- In a baking sheet, combine sliced carrots, almonds, and minced garlic. Drizzle with olive oil and season with salt and pepper; toss to coat evenly.
- Roast the mixture for about 30 minutes until the carrots are tender and edges are browned, stirring twice during cooking.
- Allow roasted carrots to cool to room temperature before transferring them to a mixing bowl.
- Add cider vinegar and honey; toss gently to mix. Then add blue cheese, dried cranberries, and arugula; mix until well combined.
- 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: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg