This recipe is the essence of spring—vibrant orange roasted carrots mingling with tangy blue cheese crumbles, dried cranberries, and crunchy sliced almonds. A light honey apple cider vinaigrette brings it all together, creating a perfect balance of flavors.
Paired with Del Rio Viognier, the wine’s lush stone fruit notes and bright acidity complement the natural sweetness of the carrots and the richness of the blue cheese. This dish is effortless to prepare ahead—simply roast the carrots in advance and toss everything together when you're ready. Ideal for an Easter brunch, a picnic, or any occasion that calls for a fresh, textural salad with a satisfying crunch. Customize it with your favorite additions and make it your own!
~Jolee
Ingredients:
- 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
- 4 ounces Danish blue cheese, crumbled
- 1/2 cup dried cranberries, sweetened
- 3 cups arugula, baby spinach or spring mix
Instructions:
1.) Begin by preheating your oven to 400° F. Mix the carrots, almonds, and garlic together. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread out evenly on a baking sheet.
2.) Roast the carrots for about 30 minutes until they are soft, and the edges start to brown. Make sure and toss them a few times during baking. Remove from the oven and cool to room temperature.
3.) Transfer the carrots to a large bowl. Drizzle with vinegar and honey and toss to coat. Add the blue cheese, cranberries, and arugula. Mix gently to combine, then enjoy!
