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Roasted Carrot Salad

Roasted Carrot Salad

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Morgan Nowicki

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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. 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. 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.
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Reviews

Ann
47
4/19/2010

One of the best recipes I have ever made from this site! This was a huge success at our dinner party last night. I used Gorgonzola (husband doesn't like blue cheese). Doubled the garlic because we are big fans and used spring mix for Arugula because the market was out of just Arugula. Thanks Morgan for sharing my favorite new recipe!

Lilcat
40
4/21/2010

I made this with the ingredients listed. Instead of putting the nuts, carrots and oil in the oven, I lightly greased a sheet and did just the carrots. I whisked the oil with the vinegar, honey, garlic and S&P. I added the cooled carrots with the nuts and fruit and then tossed it, adding the lettace at serving time. This is different flavor with a pretty presentation. I will make again and again!

Souix Chef
32
4/12/2010

If I could give this 7 stars I would. This is so over the top yummy! Just from reading the recipe I knew it would be good so I made a huge batch for a potluck. It evaporated it was gone so fast. Only thing I did different is since I tripled the recipe, I only doubled the garlic. But still soooooooo yummy. Thank you for sharing.