Roasted Carrot Salad Recipe

Name: Roasted Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots, peeled and thinly sliced on the diagonal; 1/2 cup slivered almonds; 2 cloves garlic, minced; 1/4 cup extra-virgin olive oil; salt and ground black pepper to taste; 1 teaspoon honey; 1 tablespoon cider vinegar; 1/3 cup dried cranberries; 1 (4 ounce) package crumbled Danish blue cheese; 2 cups arugula

Servings: persons

2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered almonds
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
1/3 cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

1
Preheat an oven to 400 degrees F (200 degrees C).
2
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
3
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

436

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 10 ingredients. The key ingredients include: 2 pounds carrots, peeled and thinly sliced on the diagonal, 1/2 cup slivered almonds, 2 cloves garlic, minced, 1/4 cup extra-virgin olive oil, and more.

Yes, 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.

Roasted Carrot Salad

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