Recipe information
Ingredients for - Roasted Carrot Salad
1. Carrots, peeled and thinly sliced on the diagonal - 2 pounds
9. Crumbled Danish blue cheese - 1 (4 ounce) package
How to cook deliciously - Roasted Carrot Salad
1. Stage
Preheat an oven to 400 degrees F (200 degrees C).
2. Stage
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.
3. Stage
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.
4. Stage
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.
