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Roasted Carrot Salad

Course: Salad, Side Dish
Cuisine: American
Keyword: arugula, roasted carrots, salad
Servings: 6 servings
Arugula, blue cheese, dried cranberries, almond, and roasted carrots come together to create this delicious and fresh Roasted Carrot Salad.


  • 2 pounds carrots - peeled and sliced diagonally
  • 1/2 cup sliced almonds
  • 2 cloves garlic - minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1 package (4 ounces) Danish blue cheese, crumbled
  • 1/2 cup dried cranberries
  • 3 cups arugula


  • 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.

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