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Roasted Carrot Salad with Blue Cheese and Arugula

Deel op Facebook Print Recipe

Ingredients

  • 2 pounds of carrots peeled and thinly sliced diagonally
  • 1/2 cup of slivered almonds toasted (If preparing ahead, toast separately and add later with the cheese and cranberries)
  • 2 cloves of garlic minced
  • 1/4 cup of extra-virgin olive oil
  • 1/2 teaspoon of salt or to taste
  • 1/4 teaspoon of black pepper or to taste
  • 1 tablespoon of cider vinegar
  • 1 teaspoon of honey
  • 4 ounces of Danish blue cheese crumbled
  • 1/3 cup of dried cranberries
  • 2 cups of arugula

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a shallow baking pan, combine the thinly sliced carrots, toasted slivered almonds, and minced garlic.
  • Drizzle with olive oil and sprinkle with salt and black pepper.
  • Spread the mixture evenly in the pan.
  • Roast the carrot mixture in the oven, stirring it twice, until the carrots are soft and their edges turn brown, which usually takes about 30 minutes.
  • Remove from the oven and allow the mixture to cool to room temperature.
  • If you are preparing this salad ahead of time, you can stop at this step, cover the carrot mixture, and chill it for up to 1 day.
  • Before continuing to Step 4, bring the mixture to room temperature.
  • Transfer the roasted carrots to a large mixing bowl.
  • Drizzle them with cider vinegar and honey, then toss to coat.
  • Add the crumbled blue cheese and dried cranberries and toss again to combine.
  • Finally, stir in the arugula.
  • Enjoy your Roasted Carrot Salad with the delightful combination of flavors and textures!
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Course; Cheese / Salad