Roasted Carrot Salad
Here’s a colourful, festive winter salad that’s a real crowd pleaser. The unexpected pairing of roasted carrots in a fresh green salad hits just the right balance of light & healthy with warm & comforting. Topped with dried cranberries, slivered almonds and feta, it’s full of contrasting flavours and textures. This delicious salad is fancy enough for the holiday dinner table and simple enough for a weeknight dish.
Ingredients
2 pounds carrots, peeled and cut diagonally into 2 - 3” lengths (split thick pieces lengthwise)
4 tablespoons extra-virgin olive oil
1 & 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
A pinch of cracked red pepper flakes (optional)
3 cups baby arugula
For the dressing:
2 teaspoons honey
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Toppings:
1/2 cup sliced almonds
1/3 cup dried cranberries
4 ounces crumbled feta cheese (goat cheese or gorgonzola would also work well)
Directions
Preheat oven to 400 degrees F.
Place cut carrots onto a baking sheet, and drizzle with olive oil, then season with salt, pepper, and red pepper flakes (if using). Toss to coat and then spread them out into a single layer.
Roast the carrots for about 25 - 30 minutes, tossing once, until tender with edges starting to brown. Remove from the oven and let the carrots cool to room temperature. (Note: carrots can be roasted up to two days ahead and kept refrigerated.)
Transfer carrots to a large mixing bowl.
Whisk together the dressing, then drizzle half of the mixture with the carrots and toss until coated.
Add the almonds, cranberries, and cheese. Toss again until evenly mixed.
Just before serving, add fresh arugula, combine all ingredients and toss with the remaining dressing.
