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A vibrant roasted carrot salad with fresh greens and dressing served in a bowl.

Roasted Carrot Salad

A vibrant, flavor-packed Roasted Carrot Salad featuring tender, caramelized carrots, peppery arugula, tangy blue cheese, and sweet dried cranberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium Carrots Peeled and cut into sticks
  • 4 cups Arugula Fresh arugula
  • 1 cup Blue cheese Crumbled
  • 1/2 cup Dried cranberries
  • 1/2 cup Almonds Chopped or toasted
Seasoning and Dressing
  • 2 tablespoons Olive oil Plus more for drizzling
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Peel and cut the carrots into sticks.
Roasting Carrots
  1. Toss the carrots with olive oil, salt, and pepper.
  2. Spread the carrots on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
Assembling the Salad
  1. In a salad bowl, combine the roasted carrots, arugula, crumbled blue cheese, dried cranberries, and almonds.
  2. Drizzle with more olive oil if desired and toss gently.
  3. Serve warm or at room temperature.

Notes

Make sure the carrots have enough space on the baking sheet for even roasting. Store salad in an airtight container for up to 3 days. Roast extra carrots for snacking!