- 2 pounds carrots, peeled and thinly sliced on the diagonal
- 1/2 cup slivered almonds
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- salt and ground black pepper to taste
- 1 teaspoon honey
- 1 tablespoon cider vinegar
- 1/3 cup dried cranberries
- 1 (4 ounce) package crumbled Danish blue cheese
- 2 cups arugula
- 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.
03/31/2017
recipepes.com
Roasted Carrot Salad, recipe
PT15M
PT1H
5
455 calories
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