Roasted Carrot Salad|Print

Servings: 6

Carrots

2 pounds, peeled and thinly sliced, diagonally

Almonds

1/2 cup, slivered

2 cloves garlic, minced

Extra-virgin olive oil

1/4 cup

Salt and ground black pepper to taste

Honey

1 tsp.

Cider vinegar

1 tbsp.

Dried cranberries

1/3 cup

Crumbled Danish blue cheese

1 (4 ounce) package

Arugula

2 cups

Roasted Carrot Salad

Prep:

20 m

Cook:

30 m

Ready in:

50 m

Preheat the oven to 400° F/200°C/Gas Mark 6
Place carrots, almonds, and garlic in a bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper. Arrange on a baking sheet.
Roast the carrots in the preheated oven until softened and brown around the sides, for about 30 minutes. Remove from the oven and let them cool.
Put the cool carrots in a mixing bowl, and drizzle with honey and vinegar; toss to coat. Mix in cranberries, blue cheese, and arugula.