Can I make this salad ahead of time?

Yes, you can roast the carrots a day ahead and store them in the refrigerator. Just bring them to room temperature before assembling the salad. For best results, add the dressing and arugula just before serving to maintain the greens' freshness and prevent wilting.

What can I substitute for blue cheese?

If blue cheese isn't to your taste, try feta, goat cheese, or even shaved parmesan. Each will provide a different flavor profile but will work well with the other ingredients. For a dairy-free option, consider adding extra nuts or avocado for creaminess.

Is this salad suitable for vegetarians?

Yes, this salad is vegetarian-friendly as it contains no meat products. The protein comes from the blue cheese and almonds. Just ensure your blue cheese uses vegetarian rennet if this is a concern.

Can I use pre-packaged shredded carrots?

While convenient, pre-packaged shredded carrots won't provide the same roasting results as fresh carrots cut into thicker pieces. Whole carrots sliced diagonally have more surface area to caramelize and develop the sweet, complex flavors that make this dish special.

What main dishes pair well with this salad?

This salad pairs beautifully with roasted chicken, grilled fish, or a simple herb-crusted pork tenderloin. For vegetarian options, serve alongside a quinoa pilaf or mushroom risotto. The versatile flavors complement many main courses without overwhelming them.

Can I make this salad vegan?

Yes! Simply omit the blue cheese and replace the honey with maple syrup or agave nectar. You might want to add some nutritional yeast or extra nuts for additional flavor and protein.

Roasted Carrot Arugula Medley

Category: Fresh & Healthy Salads

This vibrant dish combines sweet, caramelized roasted carrots with peppery arugula, tangy blue cheese, crunchy almonds, and tart dried cranberries. The carrots are roasted until tender with garlic and almonds, then tossed with a simple honey-cider vinaigrette that perfectly balances the flavors. Ready in 45 minutes, this versatile creation works beautifully as a nutritious side dish or light main course. The contrasting textures and complementary flavors create a memorable eating experience that's as visually appealing as it is delicious.

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By Lena

Updated on Wed, 30 Apr 2025 16:20:22 GMT

A plate of food with carrots and other vegetables. | recipesbylena.com

Recipe FAQs

→ Can I make this salad ahead of time?: Yes, you can roast the carrots a day ahead and store them in the refrigerator. Just bring them to room temperature before assembling the salad. For best results, add the dressing and arugula just before serving to maintain the greens' freshness and prevent wilting.
→ What can I substitute for blue cheese?: If blue cheese isn't to your taste, try feta, goat cheese, or even shaved parmesan. Each will provide a different flavor profile but will work well with the other ingredients. For a dairy-free option, consider adding extra nuts or avocado for creaminess.
→ Is this salad suitable for vegetarians?: Yes, this salad is vegetarian-friendly as it contains no meat products. The protein comes from the blue cheese and almonds. Just ensure your blue cheese uses vegetarian rennet if this is a concern.
→ Can I use pre-packaged shredded carrots?: While convenient, pre-packaged shredded carrots won't provide the same roasting results as fresh carrots cut into thicker pieces. Whole carrots sliced diagonally have more surface area to caramelize and develop the sweet, complex flavors that make this dish special.
→ What main dishes pair well with this salad?: This salad pairs beautifully with roasted chicken, grilled fish, or a simple herb-crusted pork tenderloin. For vegetarian options, serve alongside a quinoa pilaf or mushroom risotto. The versatile flavors complement many main courses without overwhelming them.
→ Can I make this salad vegan?: Yes! Simply omit the blue cheese and replace the honey with maple syrup or agave nectar. You might want to add some nutritional yeast or extra nuts for additional flavor and protein.

Roasted Carrot Blue Cheese Salad

Caramelized carrots tossed with arugula, blue cheese, almonds and cranberries in a honey-cider dressing.

Prep Time

15 min

Cooking Time

30 min

Total Time

45 min

By: Lena

Category: Salads

Skill Level: Easy

Cuisine Type: American

Yield: 6 Serves

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ For Roasting

01 2 pounds carrots, peeled and sliced diagonally

02 1/2 cup sliced almonds

03 2 cloves garlic, minced

04 1/4 cup extra-virgin olive oil

05 1/2 teaspoon salt

06 1/4 teaspoon black pepper

→ For Dressing

07 2 tablespoons cider vinegar

08 2 teaspoons honey

→ For Assembly

09 115g Danish blue cheese, crumbled

10 1/2 cup dried cranberries

11 3 cups arugula

Steps to Follow

Step 01

Preheat oven to 400°F (200°C). On a baking sheet, combine carrots, almonds, and minced garlic. Drizzle with olive oil, sprinkle with salt and pepper, then toss to evenly coat. Spread in a single layer.

Step 02

Roast for approximately 30 minutes until carrots are tender and edges begin to caramelize, stirring twice during cooking. Remove from oven and allow to cool to room temperature.

Step 03

Transfer cooled carrot mixture to a large bowl. Drizzle with cider vinegar and honey, tossing gently to coat. Add crumbled blue cheese, dried cranberries, and arugula. Fold ingredients together carefully to combine without wilting the greens.

Additional Notes

This salad can be served slightly warm or at room temperature for best flavor.
For make-ahead preparation, roast the carrots and store separately from other ingredients until ready to assemble.