Carrots almonds and blue cheese salad

Carrots almonds and blue cheese salad


125 people made this

About this recipe: A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.

Morgan Nowicki

Serves: 6 

  • 900g carrots, peeled and thinly sliced on the diagonal
  • 55g flaked almonds
  • 2 cloves garlic, finely choppe
  • 4 tablespoons extra-virgin olive oil
  • salt and ground black pepper to taste
  • 1 teaspoon honey
  • 1 tablespoon cider vinegar
  • 40g dried cranberries
  • 115g crumbled Danish blue cheese
  • 40g rocket leaves

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat an oven to 200 C / Gas 6.
  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 tray.
  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 rocket and serve immediately.

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