Roasted Carrot Salad

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Looking for a fresh, vibrant salad? Try our Roasted Carrot Salad! With just a handful of ingredients like sweet carrots, crunchy almonds, and zesty arugula, this salad is a breeze to put together. It’s perfect for a healthy lunch or a light dinner, packed with flavor and good-for-you ingredients.

A simple and delicious Roasted Carrot Salad served on a plate with a fork.

Today we’re diving into the vibrant and flavorful world of salads with a recipe that’s sure to become a new favorite in your repertoire. This Roasted Carrot Salad is perfect for those who appreciate the beauty and simplicity of fresh, wholesome ingredients.

Whether you’re looking for a refreshing side to complement your main course or a light yet satisfying meal, this flavorful salad make a tasty addition to any meal and adds a burst of color to your table.

roasted carrot salad with blue cheese cranberries and almonds.

The great thing about veggies is that they can take on fabulous flavors, depending on how you prepare them. Roasting them is one of my favorite methods. It brings out the sweetness, and it is almost effortless as you’ll see in my Roasted Carrot Salad. You just need olive oil, spices, and salt and pepper.

One of the best things about this salad is that it involves a little blue cheese. – I’m game for anything with a sprinkle of blue cheese. (If you prefer gorgonzola, goat cheese, or feta cheese, use one of those instead. This is an adaptable recipe.)

You’ll find that this salad is also easy to prepare. The main work is peeling, slicing, and roasting the carrots. The rest of the ingredients just get tossed together.

hand with spoon stirring a roasted carrot salad in a glass bowl.

While this salad is best served as a side dish, you could toss in cubed or shredded chicken to make it a meal.

Whatever you do, I think you’ll love the combination of flavors as much as I do. The sweetness of the cranberries works beautifully with the tangy blue cheese, the peppery arugula adds a little bite, and the rich look and flavor of the roasted carrots complement everything.

Craving more fresh salads? You’ve got it! Check this collection of my best salad recipes. There are so many tasty recipes I know you’re going to love.

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Why You’ll Love This Recipe

  • Simplicity in Preparation: Peeling, slicing, and roasting carrots are the only major steps. The rest is just a quick toss together, making it a hassle-free cooking experience.
  • Fresh and Flavorful Ingredients: The combination of arugula, blue cheese, dried cranberries, almonds, and roasted carrots creates a symphony of flavors that are both refreshing and satisfying.
  • Versatility: Perfect as a side dish but easily adaptable into a main course with the addition of chicken. It’s a recipe that suits various meal needs.
  • Balance of Tastes: The sweet cranberries paired with tangy blue cheese, peppery arugula, and the earthy goodness of roasted carrots provide a well-rounded taste experience.
  • Nutrient-Rich: Loaded with the goodness of fresh vegetables, nuts, and cheese, this salad is not just delicious but also nutritious.
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Ingredients

Before we can toss up this tasty Roasted Carrot Salad, let’s gather up all the ingredients we will need.

  • Carrots: The star of the dish, carrots bring a sweet, earthy flavor and a delightful crunch, enhancing the salad’s texture and color.
  • Sliced Almonds: These add a nutty crunch, complementing the softer textures in the salad while providing a subtle hint of richness.
  • Garlic: A touch of garlic infuses a pungent, aromatic depth that contrasts beautifully with the salad’s fresher elements.
  • Extra-Virgin Olive Oil: It serves as the perfect base for the dressing, adding a smooth, fruity flavor that binds all the ingredients together harmoniously.
  • Salt: A pinch of salt is essential for enhancing the natural flavors of the salad, bringing out the best in each ingredient.
  • Black Pepper: Freshly ground black pepper adds a slight heat and piquancy, balancing the salad’s sweet and tangy notes.
  • Cider Vinegar: The acidity and subtle sweetness of cider vinegar in the dressing brighten up the salad, giving it a refreshing zest.
  • Honey: A drizzle of honey introduces a natural sweetness that complements the tangy and savory flavors, creating a delightful balance.
  • Danish Blue Cheese: This cheese adds a creamy texture and a bold, tangy flavor that contrasts beautifully with the salad’s sweetness.
  • Dried Cranberries: Their chewy texture and sweet-tart flavor make dried cranberries a delightful addition, offering little bursts of joy in each bite.
  • Arugula: The peppery notes of arugula add a fresh, spicy kick to the salad, elevating its overall flavor profile.

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How to Make

Now we’re ready let’s make this Roasted Carrot Salad! I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

  1. Begin by preheating your oven to 400 degrees F. Mix together the carrots, almonds, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer.

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A simple and delicious Roasted Carrot Salad Recipe. #salad #carrots #recipe
  1. Roast the carrots for about 30 minutes until they are soft and the edges start to turn brown. Stir them twice while roasting. Remove from the oven and cool to room temperature.
  2. Transfer the carrots to a large bowl. Drizzle with vinegar and honey. Toss to coat. Add the blue cheese, cranberries, and arugula. Mix gently to combine.

And that’s it. Your flavor-packed Roasted Carrot Salad is ready to be served and enjoy!

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This Roasted Carrot Salad is a delicious and #easy #salad #recipe for #spring and #summer.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the components in advance. Roast the carrots and prepare the dressing earlier. Just toss everything together before serving to maintain the freshness of the arugula and the crunch of the almonds.

Is this salad suitable for vegetarians?

Yes, this salad is vegetarian-friendly. Just ensure that the cheese used is suitable for vegetarians, as some blue cheeses contain animal rennet.

Can I use a different type of nut instead of almonds?

Absolutely! Walnuts, pecans, or pine nuts can be used as alternatives to almonds, depending on your preference or availability.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad’s texture might change, with the arugula becoming softer.

Can I add other vegetables to this salad?

Certainly! Feel free to add roasted beets, sweet potatoes, or cherry tomatoes to add more variety and flavor to the salad.

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More Unique and Delicious Salads You’ll Love

Toss this up for Easter, at your next party, or when you want to fancy up a weeknight meal. It’s a sure winner! If you try it, please stop back and leave a comment and a 5-star rating below. 

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Roasted Carrot Salad

Arugula, blue cheese, dried cranberries, almond, and roasted carrots come together to create this delicious and fresh Roasted Carrot Salad.
5 from 7 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: arugula, roasted carrots, salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 303kcal

Ingredients

Instructions

  • Begin by preheating your oven to 400 degrees F. Mix together the carrots, almonds, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer.
  • Roast the carrots for about 30 minutes until they are soft and the edges start to turn brown. Stir them twice while roasting. Remove from the oven and cool to room temperature.
  • Transfer the carrots to a large bowl. Drizzle with vinegar and honey. Toss to coat. Add the blue cheese, cranberries, and arugula. Mix gently to combine.

Video

Nutrition

Calories: 303kcal | Carbohydrates: 28g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 566mg | Potassium: 647mg | Fiber: 6g | Sugar: 16g | Vitamin A: 25641IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 1mg

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Recipe Rating




24 Comments

  1. This salad is delicious. I eat salads as much as possible and this one quickly became my favorite. I would eat the entire salad in one sitting but then I wouldn’t be able to look forward to eating some the next day! 😁Thanks for the recipe!!!

  2. I could eat this every week forever! Such a delicious combination of flavors. I only changed how I mixed ingredients…. Instead of stirring the raw carrots and oil on the baking sheet I did so in a large bowl to avoid spills and easier coat everything. When it came time to make the dressing, I mix the apple cider vinegar and honey first by itself and let the honey dissolve before adding in the greens and carrots.

  3. I have made a similar salad for years and this salad was fabulous too. It’s one of my favorites. My husband, who does not like carrots, ate two helpings last night. : )

  4. I adore this salad! I shared the recipe at work (with credit and link to your site) and it was a fan favorite! In fact, they’d like to include it in a calendar they’re printing for next year. Would you give permission to do so? If yes, how to credit you?

  5. I made this salad for a small family Easter gathering and everyone loved it! Thanks for including a few cheese options too–a friend who doesn’t like blue cheese wants to make this recipe and when she saw feta is OK, she was happy.

    I’ve been reading and enjoying your blog for years!

  6. Michael, I thought you did a FANTASTIC job this spring with your recipes and decoration ideas. I made this salad and it is SO beautiful! Thank your for the work you do–I love your blog. Happy Easter!

  7. Michael, I love your site and all the wonderful ideas. I’d love sometime for you to show us how you store all your accessory items, dishes, serving pieces, linens, etc. Do you actually own all of them or just borrow them for your blog? I have quite a few things and would love to collect more but would like to have more ideas on how and where to store them all so they’d be more easily accessible. Thanks and HAPPY EASTER TO YOU!!

  8. I made this tonight using feta instead of blue cheese. It was great! I made the mistake of sampling the carrots when they were warm; it took a lot of discipline not to just eat them all then!