Roasted Carrot Blue Cheese Salad (Print Version)
Caramelized carrots tossed with arugula, blue cheese, almonds and cranberries in a honey-cider dressing.
# 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:
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.
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.
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:
01 -
This salad can be served slightly warm or at room temperature for best flavor.
02 -
For make-ahead preparation, roast the carrots and store separately from other ingredients until ready to assemble.