Arugula And Roasted Carrot Salad Recipe

Name: Arugula And Roasted Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small carrots, sliced into 1/2-inch chunks; 6 tablespoons olive oil; Salt and pepper; 2 tablespoons balsamic vinegar; 1 teaspoon minced shallot; 1 teaspoon Dijon mustard; 5 ounces baby arugula; 1/4 cup slivered almonds, toasted; 1/4 cup grated Parmesan; 1 tablespoon white vinegar; 4 large eggs

Servings: persons

1 pound small carrots, sliced into 1/2-inch chunks
6 tablespoons olive oil
Salt and pepper
2 tablespoons balsamic vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
5 ounces baby arugula
1/4 cup slivered almonds, toasted
1/4 cup grated Parmesan
1 tablespoon white vinegar
4 large eggs

1
Preheat oven to 425u00b0F. Line a baking sheet with foil. Place carrots on sheet, drizzle with 2 Tbsp. oil, and sprinkle with 1/2 tsp. each salt and pepper; toss. Roast until browned, about 30 minutes, stirring occasionally. Let cool slightly.
2
In a bowl, whisk balsamic vinegar, shallot and mustard. Whisk in remaining 1/4 cup oil. Place arugula, almonds, Parmesan and carrots in a bowl. Toss with dressing; divide among 4 plates.
3
Bring 2 inches of water to a boil in a deep skillet. Reduce to a simmer over medium heat. Add white vinegar. Crack 1 egg into a teacup; slide into water; repeat with remaining eggs. Cook until whites are set, about 4 minutes; transfer to salads. Season with salt and pepper. Serve immediately.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound small carrots, sliced into 1/2-inch chunks, 6 tablespoons olive oil, Salt and pepper, 2 tablespoons balsamic vinegar, and more.

Yes, Arugula And Roasted Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula And Roasted Carrot Salad

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