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Roasted Carrot Salad
Roasted Carrot Salad
30 min
20 min
  • Carrots –  2 pounds, peeled and thinly sliced, diagonally
  • Almonds –  1/2 cup, slivered
  • 2 cloves garlic, minced
  • Extra-virgin olive oil – 1/4 cup
  • Salt and ground black pepper to taste
  • Honey – 1 tsp.
  • Cider vinegar – 1 tbsp.
  • Dried cranberries –1/3 cup
  • Crumbled Danish blue cheese – 1 (4 ounce) package
  • Arugula – 2 cups
  1. Preheat the oven to 400° F/200°C/Gas Mark 6
  2. Place carrots, almonds, and garlic in a bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper. Arrange on a baking sheet.
  3. Roast the carrots in the preheated oven until softened and brown around the sides, for about 30 minutes. Remove from the oven and let them cool.
  4. Put the cool carrots in a mixing bowl, and drizzle with honey and vinegar; toss to coat. Mix in cranberries, blue cheese, and arugula.