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

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4.3 from 20 reviews

This vibrant Roasted Carrot Salad combines sweet, tender roasted carrots with crunchy almonds, tangy blue cheese, and a burst of dried cranberries, all tossed in a honey and cider vinegar dressing. It’s a perfect balance of flavors and textures, making a refreshing and nutritious side dish or light meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Nuts

  • 2 pounds carrots (peeled and sliced diagonally)
  • 1/2 cup sliced almonds
  • 2 cloves garlic (minced)

Dressing

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

Add-Ins

  • 1 package (4 ounces) Danish blue cheese, crumbled
  • 1/2 cup dried cranberries
  • 3 cups arugula

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400 degrees F. On a baking sheet, combine the sliced carrots, sliced almonds, and minced garlic. Drizzle with the extra-virgin olive oil and sprinkle with salt and black pepper. Toss everything together to ensure an even coating and spread the mixture out in one layer.
  2. Roast the carrots: Place the baking sheet in the oven and roast the carrots for about 30 minutes. Stir the mixture twice during roasting to ensure even caramelization. The carrots should become tender and develop lightly browned edges. Remove from the oven and allow them to cool to room temperature.
  3. Toss the salad: Transfer the roasted carrot mixture to a large mixing bowl. Drizzle with cider vinegar and honey, then toss gently to combine the dressing with the veggies and nuts. Next, add the crumbled Danish blue cheese, dried cranberries, and fresh arugula. Mix gently, being careful not to bruise the arugula, until everything is well incorporated and evenly distributed.

Notes

  • You can substitute Danish blue cheese with feta or goat cheese if preferred.
  • To toast the almonds extra crispy, you can toast them separately in a dry skillet before adding them to the salad.
  • This salad can be served warm or chilled depending on your preference.
  • Adjust honey quantity for desired sweetness based on the natural sweetness of your carrots.
  • Make sure to slice the carrots diagonally to increase surface area for roasting and better caramelization.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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