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Roasted Carrot Salad

Roasted Carrot Salad

Indulge in the vibrant flavors of Roasted Carrot Salad, a delightful medley of sweet roasted carrots, tangy blue cheese, crunchy almonds, and tart dried cranberries, all nestled on a bed of peppery arugula. This easy-to-make salad is not only visually stunning but also perfect for any occasion, whether as a refreshing side dish for dinner or a light lunch. The combination of textures and flavors creates an unforgettable experience that will impress your guests and satisfy your taste buds. Elevate your meals with this nutritious and delicious salad that’s packed with vitamins and healthy fats.

  • Total Time: 45 minutes
  • Yield: Serves approximately 6 people 1x

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 package (4 ounces) Danish blue cheese, crumbled
  • 1/2 cup dried cranberries
  • 3 cups arugula
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, combine sliced carrots, almonds, and minced garlic. Drizzle with olive oil, salt, and pepper; toss to coat evenly.
  3. Roast for about 30 minutes until carrots are tender and lightly browned, stirring twice during roasting. Allow to cool to room temperature.
  4. In a large mixing bowl, combine the cooled roasted carrots with cider vinegar, honey, blue cheese, dried cranberries, and arugula. Gently mix until well combined.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 320
  • Sugar: 15g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 15mg

Keywords: For added crunch, consider including toasted pumpkin seeds or walnuts. Swap arugula for spinach if you prefer a milder flavor. To make it vegan-friendly, substitute blue cheese with a plant-based alternative and use maple syrup instead of honey.