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Roasted Carrot Salad

A vibrant salad featuring sweet, roasted carrots, peppery arugula, and creamy blue cheese, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Carrots, peeled and cut into sticks
  • 4 cups Arugula
  • 1/2 cup Blue cheese, crumbled
  • 1/2 cup Dried cranberries
  • 1/2 cup Almonds, chopped
For Roasting
  • 2 tablespoons Olive oil Plus more for drizzling
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cut the carrots into sticks.
  3. Toss the carrots with olive oil, salt, and pepper.
Cooking
  1. Spread the carrots on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
Assembly
  1. In a salad bowl, combine the roasted carrots, arugula, crumbled blue cheese, dried cranberries, and almonds.
  2. Drizzle with more olive oil if desired and toss gently.
  3. Serve warm or at room temperature.

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve. It keeps well in the fridge for up to 3 days.