Roasted Carrot Salad
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
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
- Bake 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 carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Source
Original recipe: View Original
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