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Roasted Carrot Salad

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Serves 6 | 

Crunchy, zesty and very healthy.

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:

  1. Preheat the oven to 400° F.
  2. 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.
  3. 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.
  4. 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.
  5. Use salad tongs to transfer to serving plates. Enjoy!
Main Ingredient: Arugula, Carrot
Cooking Method: Roast
Course: Salad, lunch
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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