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Roasted Carrot Salad with Blue Cheese, Cranberries, and Arugula Recipe

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3.9 from 29 reviews

A vibrant and flavorful roasted carrot salad featuring tender roasted carrots, crunchy almonds, tangy blue cheese, and sweet dried cranberries, all tossed with a honey-cider vinegar dressing on a bed of fresh arugula. A perfect balance of textures and tastes, ideal for a light lunch or a side dish.

Ingredients

Vegetables and Greens

  • 2 pounds carrots, peeled and sliced diagonally
  • 3 cups arugula

Nuts and Add-ins

  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1 package (4 ounces) Danish blue cheese, crumbled

Dressing and Seasoning

  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the peeled and sliced carrots, sliced almonds, and minced garlic. Drizzle with the extra-virgin olive oil, then sprinkle with salt and black pepper. Toss everything together to ensure even coating, then spread the mixture out in a single, even layer on a baking sheet.
  2. Roast the Carrots: Place the baking sheet in the preheated oven and roast for about 30 minutes. Halfway through roasting, around 15 minutes, stir the carrots and almonds to promote even cooking. Roast until the carrots are tender and their edges just begin to brown, indicating caramelization. Remove from oven and allow the mixture to cool to room temperature.
  3. Toss the Salad: Transfer the roasted carrot mixture to a large salad bowl. Drizzle with cider vinegar and honey, then toss gently to combine and coat the ingredients thoroughly with the dressing. Add the crumbled Danish blue cheese, dried cranberries, and fresh arugula. Mix delicately to distribute all components evenly without bruising the greens.

Notes

  • For softer carrots, roast longer or slice thinner.
  • Substitute almonds with walnuts or pecans if preferred.
  • Use balsamic vinegar as an alternative to cider vinegar for a richer flavor.
  • This salad is best served slightly chilled or at room temperature.
  • Can be prepared in advance by roasting carrots ahead and assembling just before serving.

Find it online: https://recipethrive.com/roasted-carrot-salad-with-blue-cheese-cranberries-and-arugula-recipe/