Roasted Carrot Salad

Thinly sliced carrots are roasted, then tossed with almonds, dried cranberries, and blue cheese in this award-winning salad.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 295 Calories

Ingredients

• 1 tablespoon cider vinegar
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon honey
• 2 pounds carrots, peeled and thinly sliced on the diagonal
• 1 (4 ounce) package crumbled Danish blue cheese
• 2 cups arugula
• 0.5 cup slivered almonds
• 0.25 cup extra-virgin olive oil
• 0.33333331346512 cup dried cranberries

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C).

Step 2

Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

Step 3

Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

Step 4

Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.