Reviewed: Nov. 19, 2010

This salad was amazing. We didn't have any blue cheese on hand so we had it without it and it was STILL SOO GOOD!! I will definitely make this again!

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3 users found this review helpful

Reviewer:

Crystalmarie23

Cooking Level: Expert

Home Town: Jamestown, New York, USA

Living In: Sunnyvale, California, USA

Reviewed: Nov. 12, 2010

Delicious!

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2 users found this review helpful

Reviewer:

Julie62

Cooking Level: Expert

Reviewed: Oct. 12, 2010

Awesome! Definitely used two pounds of carrots.

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3 users found this review helpful

Reviewer:

LB46OHIO

Home Town: Waterville, Ohio, USA

Reviewed: Oct. 6, 2010

Amazing! Definitely a 5-star recipe. I was very doubtful but my husband and I were pleasantly surprised. Give it a try, you'll love it!

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1 user found this review helpful

Reviewer:

autumnlili

Reviewed: Oct. 6, 2010

I must have been too busy stuffing this down my throat to review earlier. This was fantastic! My husband and daughter poo-pooed it last time based on the blue cheese, so this time I'm making it with reduced fat feta cheese instead. This may be the best salad I've ever had. Sweet, savory, with lots of different flavors and textures going on. Beautiful presentation too.

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3 users found this review helpful

Reviewer:

Amy F.

Cooking Level: Intermediate

Reviewed: Sep. 19, 2010

Delicious! I used sage instead of thyme and left out the lettuce.

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2 users found this review helpful

Reviewer:

Ali1865

Home Town: St. Cloud, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

Reviewed: Sep. 5, 2010

Can I just say, DANG?! Made this with only one change, I used craisins ~ Totally wonderful salad rich in texture and flavor. It's the kind of salad you want to serve to guests b/c of the WOW factor. LOVE!

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4 users found this review helpful

Reviewer:

PoeticLisence

Cooking Level: Intermediate

Reviewed: Sep. 1, 2010

I just used this recipe for the carrots part (no salad, cranberries, etc.). Followed the recipe up until it was time to mix the carrots with the salad and blue cheese and cranberries. Turned out wonderfully as a side dish.

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2 users found this review helpful

Reviewer:

lillylangtry

Reviewed: Aug. 18, 2010

Carrots and arugula are in season at the same time. I buy both at the local farmers market and roast the carrots and nuts on a cast iron griddle on the grill (I hate to turn on the oven with the a/c going). The carrots must be browned to bring out their sweetness to best compliment the flavors of this salad. I look forward to making this every year in late spring! I love blue cheese and don't change a thing in the recipe!

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Reviewer:

SLTHIES

Reviewed: Aug. 7, 2010

Although I depend upon the reviews on this website, this is the first time I've felt strongly enough to add my own. All I can say is .... YUMMY. I served this at a small dinner party and everyone gobbled it up and asked for the recipe. SO good. I made it exactly as written except I used goat cheese as I wasn't sure of my guests' tastes and blue cheese is one of those things that you love or hate. (I love it so next time will use it!) Thank you Morgan!

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2 users found this review helpful