Roasted Carrot Salad Recipe -
Roasted Carrot Salad Recipe
  • READY IN hrs

Roasted Carrot Salad

Recipe by  

"Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 30 mins


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
  3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
  4. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
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  • Cooks Note
  • Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long.

Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

One of the best recipes I have ever made from this site! This was a huge success at our dinner party last night. I used Gorgonzola (husband doesn't like blue cheese). Doubled the garlic because we are big fans and used spring mix for Arugula because the market was out of just Arugula. Thanks Morgan for sharing my favorite new recipe!

Most Helpful Critical Review
Nov 20, 2011

Good but... strange.

Apr 21, 2010

I made this with the ingredients listed. Instead of putting the nuts, carrots and oil in the oven, I lightly greased a sheet and did just the carrots. I whisked the oil with the vinegar, honey, garlic and S&P. I added the cooled carrots with the nuts and fruit and then tossed it, adding the lettace at serving time. This is different flavor with a pretty presentation. I will make again and again!

Apr 12, 2010

If I could give this 7 stars I would. This is so over the top yummy! Just from reading the recipe I knew it would be good so I made a huge batch for a potluck. It evaporated it was gone so fast. Only thing I did different is since I tripled the recipe, I only doubled the garlic. But still soooooooo yummy. Thank you for sharing.

May 18, 2010

This is delicious as a sidedish, more so than a salad. I made EXACTLY as the recipe stated (for all you purists out there!), and I will make it again, but next time there are several minor things I'd do differently. #1 - I'd cut back on the oil, or perhaps omit the oil & spray the carrots with a spritz or two of Pam cooking spray before roasting (they get a little soggy with all that oil). #2 - increase the slivered almonds and the dried cranberries -- at least 1/2 cup of cranberries (which I soaked in hot water for a few minutes & then drained, to soften them). #3 - Decrease the blue cheese crumbles -- the flavor was a little over-powering! #4. Omit the argula or substitute baby spinach leaves. We ate it mixed with the greens at first, but then decided we liked it better as just a carrot/cranberry/almond sidedish, served at room temperature. Thanks for the recipe Morgan Nowicki. Very good!

May 12, 2010

This is a very delicious salad with a wonderful unique flavor, however I feel the blue cheese is much too strong and sharp for the delicateness of this salad. Next time I would use feta or goat cheese.

May 10, 2010

Absolutely fabulous salad! The carrots are just the right balance of sweet and savory. The addition of blue cheese and cranberries makes it even more perfect, and the almonds give the perfect crunch. The carrots also make a great side dish by themselves without the greens and cranberries. I can't rave enough about this recipe!

Jun 26, 2011

I love this recipe! I have to say it kind of annoys me when people review after completely changing the original recipe ... that said, I did make one addition. Because I have a huge amount of beets in the garden, I added small diced beets to the roasting pan with the diagonally sliced carrots, etc. It was actually a good combination, and a nice color addition as well. I'll def make this salad again! In the future I'll double or even triple it ... so good the next day!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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