Roasted Carrot Salad

Name: Roasted Carrot Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters arugula; 907 grams carrots, peeled and thinly sliced on the diagonal; 113 grams package crumbled Danish blue cheese; 1 Tbsp cider vinegar; 79 milliliters dried cranberries; 2 cloves garlic, minced; 6 servings salt and ground black pepper to taste; 1 teaspoon honey; 59 milliliters extra-virgin olive oil; 118 milliliters slivered almonds

Roasted Carrot Salad might be just the hor d'oeuvre you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 289 calories, 8g of protein, and 19g of fat per serving. This recipe serves 6. If you have garlic, olive oil, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat an oven to 400 degrees F (200 degrees C).

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Oven

Combine the carrots, almonds, and garlic in a mixing bowl.

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Almonds

Carrot

Garlic

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Mixing Bowl

Drizzle with the olive oil, then season to taste with salt and pepper.

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Salt And Pepper

Olive Oil

Spread out onto an ungreased baking sheet.

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Spread

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Baking Sheet

Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes.

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Carrot

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Oven

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.

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Carrot

Vinegar

Honey

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Mixing Bowl

Add the cranberries and blue cheese; toss again until evenly mixed.

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Blue Cheese

Cranberries

Combine with the arugula and serve immediately.

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Arugula

Equipment

Oven

Mixing Bowl

Baking Sheet

Ingredients

Servings:

473milliliters

arugula 907grams

carrots, peeled and thinly sliced on the diagonal 113grams

package crumbled Danish blue cheese 1Tbsp

cider vinegar 79milliliters

dried cranberries 2cloves

garlic, minced 6servings

salt and ground black pepper to taste 1teaspoon

honey 59milliliters

extra-virgin olive oil 118milliliters

slivered almonds

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Beaulieu Vineyard Carneros Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 22 dollars.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.