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Roasted Carrot and Almond Salad

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
90 min
SERVINGS
6 servings
Lunch Salad
Roasted Carrot and Almond Salad
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
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Mix together the carrots, almonds, and garlic in a large bowl. Pour some olive oil over them to help bring out the flavors, then sprinkle with salt and pepper according to your preference. Spread the mixture evenly onto a baking sheet that has not been greased with any cooking spray.
3
Bake the carrot mixture in your preheated oven until it is tender and the edges have turned a nice golden brown color, taking around 30 minutes. Once done, take it out of the oven and let it cool down to room temperature.
4
Once cooled, add the carrot mixture back into the same bowl and drizzle some honey and vinegar over it. Use a spoon to mix everything together until the carrots are evenly coated with the sweet and tangy dressing. Add in some cranberries and crumbled blue cheese, then mix again until they are well combined. Finally, toss in some arugula and serve the salad immediately.