Roasted Carrot Salad

Name: Roasted Carrot Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 lbs carrots, peeled and thinly sliced on the diagonal; 1/2 cup slivered almonds; 2 garlic cloves, minced; 1/4 cup extra-virgin olive oil; salt & fresh ground pepper; 1 teaspoon honey; 1 tablespoon cider vinegar; 1/3 cup dried cranberries; 1 (4 ounce) package crumbled danish blue cheese; 2 cups arugula

(5)

Recipe by AZPARZYCH

Found online; posting for safe keeping...Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long. (Time it takes for carrots to cool to room temperature not included in prep/cook times)

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

lbs carrots, peeled and thinly sliced on the diagonal
¹⁄₂

cup slivered almonds
2

garlic cloves, minced
¹⁄₄

cup extra-virgin olive oil
salt & fresh ground pepper
1

teaspoon honey
1

tablespoon cider vinegar
¹⁄₃

cup dried cranberries
1

(4 ounce) package crumbled danish blue cheese
2

cups arugula

DIRECTIONS

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.

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