Roasted Carrot Salad

Roasted Carrot Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 pounds carrots - peeled and sliced diagonally
  • ½ cup sliced almonds
  • 2 cloves garlic - minced
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1 package (4 ounces) Danish blue cheese, crumbled
  • ½ cup dried cranberries
  • 3 cups arugula
  1. Begin by preheating your oven to 400 degrees F. Mix together the carrots, almonds, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer.
  2. Roast the carrots for about 30 minutes until they are soft and the edges start to turn brown. Stir them twice while roasting. Remove from the oven and cool to room temperature.
  3. Transfer the carrots to a large bowl. Drizzle with vinegar and honey. Toss to coat. Add the blue cheese, cranberries, and arugula. Mix gently to combine.


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