Roasted Carrot Salad

A delicious and nutritious salad that combines sweet roasted carrots with peppery arugula, creamy blue cheese, and crunchy almonds, perfect for meal prep or as a side dish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: American, Healthy

Calories: 150

Ingredients Method Notes

Ingredients

Salad Ingredients

4-5 medium medium carrots Peeled and sliced
4 cups arugula Fresh
1/2 cup crumbled blue cheese Optional: skip for a lighter version
1/4 cup dried cranberries
1/4 cup chopped almonds
2 tablespoons olive oil For roasting the carrots
to taste Salt
to taste Pepper

Method

Preparation

Preheat the oven to 400°F (200°C).
Peel and slice the carrots into uniform pieces, then toss them with olive oil, salt, and pepper.
Spread the carrots on a baking sheet and roast for about 20-25 minutes or until tender.

Assembly

In a large bowl, combine the roasted carrots with arugula, crumbled blue cheese, dried cranberries, and chopped almonds.
Serve immediately as a side dish.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For the best flavor, consume within 1-2 days. Freezing is not recommended.