Incorporating carrots into your summer meals is great because of their beautiful color and health benefits. They are especially tasty roasted because of their natural sweetness that is elevated in the oven. This carrot salad has a nice bite from the vinegar and the blue cheese pairs perfectly with the delectable carrots. Sprinkled throughout with slivered almonds for the perfect crunch, Enjoy!
2 pounds carrots, peeled and thinly sliced
1/2 cup slivered almonds
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
1/3 cup dried cranberries
1 (4 ounce) package crumbled blue cheese
2 cups arugula
Preheat an oven to 400 degrees F.
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season with salt and pepper. Spread out onto an un-greased baking sheet.
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.
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.
Get the Find Veggies app
Local Organic Delivery in San Diego