Roasted Carrot Salad
A vibrant salad featuring roasted carrots, peppery arugula, creamy blue cheese, and sweet dried cranberries, creating a delicious blend of textures and flavors.
Ingredients
For the salad
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil, for roasting and dressing
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 4 cups arugula, for a peppery base
- ½ cup blue cheese, crumbled for creaminess
- ½ cup dried cranberries, for sweetness
- ½ cup almonds, sliced or chopped for crunch
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Peel the carrots and cut them into uniform sticks.
- In a mixing bowl, toss the carrot sticks with olive oil, salt, and pepper.
- Spread the carrots out on a baking sheet in a single layer.
Roasting
- Place the baking sheet in the preheated oven and roast the carrots for 20-25 minutes, until tender and caramelized.
- Stir the carrots halfway through to ensure even cooking.
Assembly
- In a large mixing bowl, add the arugula.
- Once the carrots are done roasting, let them cool slightly for about 5 minutes, then add them to the bowl with the arugula.
- Sprinkle the crumbled blue cheese over the mixture, followed by the dried cranberries and sliced almonds.
- Drizzle a little more olive oil over the salad and gently toss to combine.
- Serve warm or at room temperature.
Notes
The salad can be customized with different nuts, cheeses, or fruits. For a lighter version, omit the blue cheese and use avocado for creaminess. Will keep in the fridge for up to 3 days.