Delicious Roasted Carrot Salad with Blue Cheese and Cranberries
This Roasted Carrot Salad features sweet, caramelized carrots, tangy blue cheese, and tart cranberries, making it a delightful autumn dish.
Equipment
- Baking sheet
- - Large bowl
Ingredients
For the Salad
- 2 pounds carrots The star of the show, bringing natural sweetness and vibrant color.
- 3 cups arugula Added for a peppery kick and freshness that balances the richness.
- 1/2 cup sliced almonds Provides a delightful crunch and nutty flavor.
- 1/2 cup dried cranberries Bringing a burst of tartness and chewy texture.
- 2 cloves garlic Infuses a subtle warmth that elevates the overall taste.
- 1 package (4 ounces) Danish blue cheese, crumbled Adds a creamy, tangy depth of flavor.
For the Dressing
- 1/4 cup extra-virgin olive oil Bringing richness and healthy fats.
- 2 tablespoons cider vinegar Adds a zesty kick that complements the sweetness of the carrots.
- 2 teaspoons honey Enhances the roasted carrots’ natural sweetness.
- 1/2 teaspoon salt Essential for enhancing all the flavors in the salad.
- 1/4 teaspoon black pepper A dash of spice to round out the deliciousness.
Instructions
Preparation Steps
- Preheat your oven to 400°F. Gather the fresh carrots, sliced almonds, and garlic, and arrange them on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.
- Place the baking sheet in the oven and roast for about 30 minutes, stirring twice. Once tender and golden, remove and let cool to room temperature.
- Transfer the roasted carrots to a large bowl. Drizzle in the cider vinegar and honey, tossing gently. Add in the crumbled blue cheese, dried cranberries, and arugula. Mix to combine.
Notes
Store leftovers in an airtight container for up to 3 days. Keep the arugula separate until serving for freshness. Can freeze roasted carrots for up to 3 months, but avoid freezing the entire salad with dressing or arugula.