Recipes
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Pork and Pineapple Tacos
View More >
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Roasted Carrot Salad
Serves 6 |
Crunchy, zesty and very healthy.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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 |
See Other Recipes Like This
Summer
Easter
Spring
Enjoy these dark greens for your health!
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
