How to Make Roasted Carrot Salad - A Step-by-Step Guide

Roasted Carrot Salad is a delectable and colorful dish that makes for a perfect side dish for any meal. This dish brings out the natural sweetness of carrots through the process of roasting, and pairs it with fresh and tangy ingredients to create a refreshing and vibrant salad that is both healthy and satisfying.

Carrots are a versatile ingredient that can be used in a variety of dishes, both savory and sweet. Once roasted, they take on a caramelized flavor that adds a depth of flavor...

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Ingredients

  • 2 pounds carrots, peeled and thinly sliced on the diagonal
  • ½ cup slivered almonds
  • 2 cloves garlic, minced
  • ¼ cup extra-virgin olive oil
  • salt and ground black pepper to taste
  • 1 teaspoon honey
  • 1 tablespoon cider vinegar
  • ⅓ cup dried cranberries
  • 1 (4 ounce) package crumbled Danish blue cheese
  • 2 cups arugula

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
  • Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
  • Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
  • Nutrition

    295 cal.

    • Total Fat: 20g
    • Saturated Fat: 5g
    • Cholesterol: 14mg
    • Sodium: 370mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 6g
    • Total Sugars: 13g
    • Protein: 8g
    • Vitamin C: 10mg
    • Calcium: 185mg
    • Iron: 1mg
    • Potassium: 620mg