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Roasted Carrot Salad

Roasted Carrot Salad

Indulge in the delightful flavors of our Roasted Carrot Salad, a vibrant dish that brings together sweet roasted carrots, tangy blue cheese, and tart dried cranberries on a bed of fresh arugula. This salad is not only visually stunning but also incredibly nutritious, making it the perfect addition to any meal. Whether you’re serving it as a side dish for grilled chicken or a light main course with quinoa, this recipe is quick to prepare and bursting with flavor.

  • Total Time: 45 minutes
  • Yield: Serves approximately 6

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

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, combine carrots, sliced almonds, and minced garlic. Drizzle with olive oil and season with salt and pepper.
  3. Toss everything well to coat evenly and spread in a single layer.
  4. Roast for about 30 minutes until tender and golden brown, stirring halfway through.
  5. Allow the roasted carrots to cool slightly before transferring them to a mixing bowl.
  6. Drizzle with cider vinegar and honey; toss gently.
  7. Add crumbled blue cheese, dried cranberries, and arugula; mix carefully until well combined.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 210
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 15mg

Keywords: For added crunch, consider including walnuts or pecans. Swap out blue cheese for feta or goat cheese if desired. To make a vegan version, substitute honey with maple syrup or agave nectar.

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