Roasted Carrot Salad Popular Recipes

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Roasted Carrot Salad

"Inspired via a very popular salad sold in a local award prevailing market here in Woodstock, VT. Since they don't deliver out the recipe, I had to determine it out by myself. But I (and others) believe that my version is infinitely higher, and I'm positive you will agree. This light, clean and wholesome salad is best for summer season days and gives properly for BBQ's, potlucks, and dinner parties alike and it's far assured to affect and get rave reviews on every occasion."

Ingredients :

2 kilos carrots, peeled and thinly sliced at the diagonal
1/2 cup slivered almonds
2 cloves garlic, minced
1/4 cup more-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
1/three cup dried cranberries
1 (4 ounce) package deal crumbled Danish blue cheese
2 cups arugula

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H30M

Preheat an oven to 400 stages F (200 ranges C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to flavor with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots inside the preheated oven until soft and the rims flip brown, about half-hour. Remove and permit to chill to room temperature.
Once cool, go back the carrots to the integration bowl, and drizzle with honey and vinegar; toss until covered. Add the cranberries and blue cheese; toss again till evenly mixed. Combine with the arugula and serve right away.

Notes :

Cooks Note
Mix in arugula as wished in keeping with serving, as it will become wilted if allowed to sit within the carrot mixture too long.
Reynolds® Aluminum foil may be used to keep meals moist, cook it flippantly, and make clean-up less difficult.

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