Description
Experience the vibrant flavors of Roasted Carrot Salad, a delightful dish that combines the natural sweetness of roasted carrots with the nutty crunch of almonds and the refreshing peppery notes of arugula. This salad is perfect for any occasion, whether served as a main course or as a side dish at your next gathering. Easy to prepare and visually stunning, it’s a flavorful addition to your meal that will tantalize your taste buds. Enjoy this healthy yet indulgent recipe that brings together wholesome ingredients in a beautiful presentation.
Ingredients
Scale
- 2 pounds carrots (peeled and sliced diagonally)
- 1/2 cup sliced almonds
- 2 cloves garlic (minced)
- 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
- Preheat your oven to 400 degrees F.
- On a baking sheet, mix together the carrots, sliced almonds, and minced garlic. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
- Spread the mixture in a single layer on the baking sheet and roast for about 30 minutes until tender and slightly caramelized, stirring halfway through.
- Once done, allow the roasted carrots to cool to room temperature.
- In a large bowl, combine the cooled roasted carrots with cider vinegar, honey, arugula, crumbled blue cheese, and dried cranberries. Toss gently until well mixed.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 290
- Sugar: 10g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg