Roasted Carrot Salad with Blue Cheese and Arugula
Ingrediënten
- 2 pounds of carrots peeled and thinly sliced diagonally
- ½ cup of slivered almonds toasted (If preparing ahead, toast separately and add later with the cheese and cranberries)
- 2 cloves of garlic minced
- ¼ cup of extra-virgin olive oil
- ½ teaspoon of salt or to taste
- ¼ teaspoon of black pepper or to taste
- 1 tablespoon of cider vinegar
- 1 teaspoon of honey
- 4 ounces of Danish blue cheese crumbled
- ⅓ cup of dried cranberries
- 2 cups of arugula
Instructies
- Preheat your oven to 400°F (200°C).
- In a shallow baking pan, combine the thinly sliced carrots, toasted slivered almonds, and minced garlic.
- Drizzle with olive oil and sprinkle with salt and black pepper.
- Spread the mixture evenly in the pan.
- Roast the carrot mixture in the oven, stirring it twice, until the carrots are soft and their edges turn brown, which usually takes about 30 minutes.
- Remove from the oven and allow the mixture to cool to room temperature.
- If you are preparing this salad ahead of time, you can stop at this step, cover the carrot mixture, and chill it for up to 1 day.
- Before continuing to Step 4, bring the mixture to room temperature.
- Transfer the roasted carrots to a large mixing bowl.
- Drizzle them with cider vinegar and honey, then toss to coat.
- Add the crumbled blue cheese and dried cranberries and toss again to combine.
- Finally, stir in the arugula.
- Enjoy your Roasted Carrot Salad with the delightful combination of flavors and textures!
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