Description
Roasted carrot salad is a vibrant, warm salad dish made primarily from oven-roasted carrots, tossed with bold ingredients like arugula, blue cheese, slivered almonds, cranberries, and a tangy honey-vinegar dressing. It’s a salad that brings a perfect balance of sweetness, tang, crunch, and creaminess to the table, making it both satisfying and nutritious.
Ingredients
Scale
For the roasted carrots:
- 2 lbs carrots, peeled and sliced on the diagonal
- 2 tbsp olive oil
- Salt and black pepper to taste
- ½ cup slivered almonds
- 2 garlic cloves, minced
For the dressing:
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
To finish:
- ⅓ cup dried cranberries
- 4 oz crumbled blue cheese (or goat cheese for a milder touch)
- 3 cups baby arugula
Instructions
- Roast the carrots: Preheat oven to 400°F (200°C). Toss carrots, almonds, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, stirring once, until tender and caramelized.
- Make the dressing: In a small bowl, whisk together vinegar, honey, olive oil, salt, and pepper.
- Assemble the salad: Let the carrots cool slightly. In a large bowl, toss roasted carrots with cranberries and blue cheese. Drizzle with dressing and gently fold in arugula just before serving.
Notes
Add a handful of arugula or baby spinach for extra greens, and top with crumbled feta, goat cheese, or toasted nuts like pistachios or almonds for added richness and crunch. A drizzle of honey or balsamic glaze can enhance the sweetness of the roasted carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Keywords: Roasted Carrot Salad Recipe