Recipe by Morgan Nowicki
"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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carrots, peeled and thinly sliced on the diagonal
extra-virgin olive oil
salt and ground black pepper to taste
1 (4 ounce) package
crumbled Danish blue cheese
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!
Good but... strange.
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!
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.
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!
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.
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!
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 because I had them on hand. The sweet from the carrots, tart from the dried cranberries and tang from the blue cheese blend well together, no need for a vinaigrette of any sort. Simple and full of flavour! We'll be making this again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Carrot Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 178
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