Description
Roasted carrots tossed with arugula, blue cheese, dried cranberries, and a light honey vinaigrette.
Ingredients
Scale
- 2 pounds carrots, peeled and sliced diagonally
- 1/2 cup sliced almonds
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 4 ounces Danish blue cheese, crumbled
- 1/2 cup dried cranberries
- 3 cups arugula
Instructions
- Preheat the oven to 400°F and line a baking sheet.
- Toss carrots, almonds, and garlic with olive oil, salt, and pepper.
- Roast for 30 minutes, stirring twice, until tender and lightly browned.
- Cool slightly, then toss with vinegar, honey, blue cheese, cranberries, and arugula.
Notes
- Serve warm or at room temperature.
- Add arugula just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 16
- Sodium: 566
- Fat: 19
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 6
- Protein: 8
- Cholesterol: 14