Roasted Carrot Salad
A delightful roasted carrot salad featuring tender carrots, peppery arugula, creamy blue cheese, dried cranberries, and crunchy almonds, all combined to create a symphony of flavors.
Ingredients
Salad Ingredients
- 4 medium Carrots Use fresh, firm carrots for the best flavor. Organic options are often sweeter.
- 4 cups Fresh arugula Provides a fresh, peppery vibe.
- 1 cup Crumbled blue cheese Choose a milder or stronger variety depending on taste preference.
- 1/2 cup Dried cranberries
- 1/2 cup Sliced almonds Sliced almonds are ideal, but whole or slivered can also work.
- 3 tablespoons Olive oil Additional olive oil for drizzling.
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and toss the carrots with olive oil, salt, and pepper in a bowl until evenly coated.
Roasting
- Roast the carrots in the oven for 20-25 minutes, turning halfway through, until fork-tender and slightly caramelized.
Assembly
- In a large bowl, combine the roasted carrots, arugula, blue cheese, cranberries, and almonds. Toss gently to combine.
- Drizzle with additional olive oil, if desired, and serve.
Notes
Best served warm. For attractive presentation, layer the ingredients on a large platter. Pairs well with grilled chicken or light pasta, and garnishing with fresh herbs adds a final touch.