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Roasted Carrot Salad
Serves 6 |
Crunchy, zesty and very healthy.
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Ingredients:
| 2 lb carrots, peeled and sliced diagonally |
| 2 cloves garlic, minced |
| 1/2 cup sliced almonds |
| 1/4 cup extra-virgin olive oil |
| 1/2 teaspoon salt |
| 1/4 teaspoon ground black pepper |
| 2 tablespoons cider vinegar |
| 2 teaspoons honey |
| 3 cups arugula |
| 1/2 cup dried cranberries |
| 4 oz blue cheese, crumbled |
Directions:
- Preheat the oven to 400° F.
- Place the carrots, garlic, and almonds in a mixing bowl. Drizzle the olive oil over top and sprinkle with salt and pepper. Toss to coat and spread out in an even layer on a baking sheet.
- Place the baking sheet in the oven to roast for 30 minutes. Stir at 10 and 20 minutes. Remove from the oven and let cool.
- Pour the carrots, almonds and garlic into a salad bowl. Drizzle the cider vinegar and honey over top. Toss to coat. Add the arugula, cranberries, and blue cheese. Gently toss to combine.
- Use salad tongs to transfer to serving plates. Enjoy!
| Main Ingredient: | Arugula, Carrot |
| Cooking Method: | Roast |
| Course: | Salad, lunch |
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