Roasted Carrot Salad
A dazzling melange of roasted carrots, crunchy almonds, creamy Danish blue cheese, and fresh arugula, creating a vibrant and flavorful salad.
Ingredients
Main Ingredients
- 2 lbs fresh carrots, peeled and cut diagonally into ¼-inch slices Firm, sweet, and vibrant orange
- ½ cup sliced almonds Nutty and crunchy, perfect for adding texture
- 2 cloves garlic, finely minced Brings a punch of aromatic depth
- ¼ cup extra-virgin olive oil High-quality, rich and fruity
- to taste kosher salt Enhances the inherent flavors
- to taste freshly ground black pepper Enhances the inherent flavors
- 1 tsp pure honey A touch of natural sweetness
- 1 tbsp apple cider vinegar Tangy and bright
- ⅓ cup dried cranberries Chewy and sweet, adding bursts of flavor
- 4 oz Danish blue cheese, crumbled Creamy, gooey, and salty
- 2 cups fresh arugula leaves Peppery and lush
Instructions
Preparation
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Toss the diagonally sliced carrots with minced garlic, 3 tablespoons of olive oil, and a sprinkle of kosher salt and freshly ground black pepper.
- Spread the carrots into a single layer on the prepared baking sheet, careful not to crowd them.
Cooking
- Roast the carrots for 25-30 minutes until they turn tender and develop a caramelized edge.
- While the carrots roast, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- In a small bowl, whisk together the remaining tablespoon of olive oil, honey, and apple cider vinegar to create a dressing.
Assembly
- Let the roasted carrots cool for about 10 minutes.
- Transfer the warm carrots to a large serving bowl and fold in the fresh arugula, dried cranberries, and toasted almonds.
- Drizzle with the honey-vinegar dressing and toss gently.
- Top with crumbled blue cheese just before serving.
Notes
Great served warm or cold. Can be paired with various proteins or enjoyed as a stand-alone dish.