Go Back
–+ servings
Roasted Carrot Salad

Roasted Carrot Salad: Sweet, Crunchy, and Delightfully Fresh

This Roasted Carrot Salad is a vibrant blend of sweet carrots, peppery arugula, and creamy blue cheese, delivering a delicious and healthy dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Carrots Sliced
  • 1/2 cup Sliced Almonds
  • 2 cloves Garlic Minced
  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Cider Vinegar
  • 1 tablespoon Honey
  • 4 ounces Blue Cheese Crumbled
  • 1/2 cup Dried Cranberries
  • 4 cups Arugula

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prep your baking sheet with parchment paper.
  2. Place the sliced carrots on the baking sheet, add sliced almonds and minced garlic, drizzle with olive oil, and season with salt and black pepper.
  3. Roast in the oven for approximately 30 minutes, stirring twice, until tender and caramelized.
  4. Let the roasted carrots cool to room temperature.
  5. In a large bowl, combine cooled roasted carrots, cider vinegar, and honey; toss gently.
  6. Fold in crumbled blue cheese, dried cranberries, and arugula, mixing until combined.
  7. Transfer to a serving dish and garnish with extra almonds or cheese if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 350mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 6000IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store any leftovers in an airtight container for up to 2 days. Best enjoyed fresh as arugula may wilt.

Tried this recipe?

Let us know how it was!