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–+ servings

Roasted Carrot Salad

Experience a delightful balance of flavors and textures with this Roasted Carrot Salad, featuring sweet roasted carrots, peppery arugula, creamy blue cheese, tart cranberries, and crunchy almonds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 medium Carrots Fresh, organic for the sweetest flavor.
  • 4 cups Arugula Freshly washed.
Toppings
  • 1 cup Blue cheese Crumble for richer creaminess.
  • 1/2 cup Dried cranberries Provides a hint of tartness.
  • 1/2 cup Almonds Raw or toasted based on preference.
Dressing and Seasonings
  • 2 tablespoons Olive oil For roasting the carrots.
  • 1 teaspoon Salt To season the carrots.
  • 1/2 teaspoon Pepper For added flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the carrots and slice them into uniform sticks.
  3. Toss the carrots with olive oil, salt, and pepper.
Cooking
  1. Arrange the carrots on a baking sheet and roast for about 20-25 minutes, until tender and caramelized.
  2. Allow the carrots to cool slightly.
Assembly
  1. In a large bowl, combine the roasted carrots, arugula, blue cheese, dried cranberries, and almonds.
  2. Serve the salad warm or allow it to reach room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 4gSodium: 350mgFiber: 5gSugar: 7g

Notes

Consider adding vinaigrette for extra flavor. Store leftovers in an air-tight container for up to three days, keeping dressing separate until serving. Adjust the recipe by swapping nuts or cheeses based on preference.

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