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Roasted Carrot Salad

A simple and delicious salad featuring sweet roasted carrots, peppery arugula, and creamy blue cheese, topped with crunchy dried cranberries and almonds. Perfect for a nutritious meal option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 medium carrots Peeled and sliced
  • 2 cups arugula Fresh
  • 1/2 cup blue cheese Crumbled
  • 1/2 cup dried cranberries For sweetness and texture
  • 1/4 cup almonds Chopped or sliced
For roasting
  • 2 tablespoons olive oil For tossing the carrots
  • 1 teaspoon salt To taste
  • 1/2 teaspoon black pepper To taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Peel and slice the carrots, then toss them with olive oil, salt, and pepper on a baking sheet.
Roasting
  1. Roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized.
Assembly
  1. In a large bowl, combine the roasted carrots, arugula, blue cheese, dried cranberries, and almonds.
  2. Drizzle with more olive oil if desired and toss to combine.
  3. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended. For a higher protein option, consider adding grilled chicken or chickpeas.