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My review
Roasted Carrot Salad
4
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."
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Ingredients
1 h 30 m servings 295Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
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Footnotes
- Cooks Note
- Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 137181 Ratings
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Most helpful positive review
4/18/2010
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 becau...
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4/18/2010
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 becau...
4/16/2010
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...
5/18/2010
This is delicious as a sidedish, more so than a salad. I made EXACTLY as the recipe stated (for all you purists out there!), and I will make it again, but next time there are several minor thin...
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...
5/11/2010
This is a very delicious salad with a wonderful unique flavor, however I feel the blue cheese is much too strong and sharp for the delicateness of this salad. Next time I would use feta or goat...
6/26/2011
I love this recipe! I have to say it kind of annoys me when people review after completely changing the original recipe ... that said, I did make one addition. Because I have a huge amount of be...
5/8/2010
Absolutely fabulous salad! The carrots are just the right balance of sweet and savory. The addition of blue cheese and cranberries makes it even more perfect, and the almonds give the perfect cr...
5/1/2010
Delicious! This would be great served with Christmas dinner as the dried cranberries remind me of that time of the year. Only changes were the use of regular lettuce and baby carrots simply beca...
7/25/2011
So delicious. I did make some changes since I used what I already had in the house. Added roasted beets, used pecans instead of almonds, spinach instead of arugula, and goat cheese instead of ...