Roasted Carrot Salad
A delightful salad combining sweet roasted carrots, peppery arugula, creamy blue cheese, and sweet dried cranberries, perfect for any occasion.
Ingredients
Salad Ingredients
- 4 cups Carrots, peeled and sliced into sticks Approximately 1 pound of carrots
- 2 cups Arugula Fresh arugula adds a peppery kick
- 1 cup Blue cheese, crumbled Adjust to taste; can substitute with feta cheese
- 1/2 cup Dried cranberries Adds sweetness to the salad
- 1/2 cup Almonds, slivered or chopped For crunch; can substitute with walnuts
Cooking Ingredients
- 2 tablespoons Olive oil Additional olive oil for drizzling
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Pepper Adjust to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and slice the carrots into sticks.
- Toss the carrots with olive oil, salt, and pepper.
Cooking
- Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Assembly
- In a large bowl, combine the roasted carrots, arugula, blue cheese, dried cranberries, and almonds.
- Drizzle with additional olive oil if desired, toss gently, and serve immediately.
Notes
Serve warm or at room temperature. For added flair, place on a nice platter and garnish with extra almonds or cranberries. Store leftovers in an airtight container in the refrigerator for 2-3 days, keeping arugula separate to maintain its crunch. For extra flavor, consider adding balsamic vinegar or fresh herbs.