Roasted Carrot Salad

Roasted Carrot Salad

Made  times
Morgan Nowicki 4

"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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1 h 30 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cooks Note
  • Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long.


  1. 136 Ratings

Most helpful positive review

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 becau...

Most helpful critical review

Good but... strange.

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 becau...

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...

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...

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 thin...

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...

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 cr...

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 be...

Delicious! This would be great served with Christmas dinner as the dried cranberries remind me of that time of the year. Only changes were the use of regular lettuce and baby carrots simply beca...

5 star taste, the 4 stars was because I had trouble with my almonds burning before the carrots were cooked. The first time I made this, i only had the very thin-sliced almonds on hand, so I put ...

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