I say this about all my salad recipes but this Roasted Carrot Salad really has made it to the top of the list, although my kids may not agree as they’re not so keen on the blue cheese addition! But, if you love sharp and creamy cheese then this combination is heavenly.
Sliced carrots roasted with almond slices, garlic, salt and pepper and then tossed and coated in cider vinegar, honey, blue cheese, dried cranberries and arugula.
To make Roasted Carrot Salad, you will need the following ingredients:
Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
On a baking sheet, toss 2 pounds of peeled and sliced carrots, ½ cup of sliced almonds and 2 cloves of minced garlic with ¼ cup of extra-virgin olive oil, ½ teaspoon of salt and ¼ teaspoon of black pepper. Coat well and spread out evenly.
Roast in the preheated oven for about 30 minutes until tender and the edges begin to brown. You may want to toss them once or twice during the cooking process. Remove from heat and allow it to cool completely.
Once cooled, transfer to a mixing bowl and pour 2 tablespoons of cider vinegar and 2 teaspoons of honey. Mix and toss to coat well.
Add 4 ounces of crumbled blue cheese, ½ cup of dried cranberries and 3 cups of arugula. Toss to combine everything together and coat in the dressing.
Serve immediately and enjoy!
Try out Roasted Carrot Salad soon, as you will not want to miss out! Have you tried some of our other recipes? Let us know which ones you’ve tried and which ones you loved! Tag #cookmerecipes online to get in touch with us!
For sure a quick and easy lunch but I wasn't full after eating it so I'd recommend making this if you're only partially hungry or you're just looking for a snack to munch on.
Gluten Free Recipes
