Carrot, almond and blue cheese salad

    50 min

    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.

    130 people made this

    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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    Reviews in English (132)


    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!  -  18 Apr 2010  (Review from Allrecipes US | Canada)


    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!  -  16 Apr 2010  (Review from Allrecipes US | Canada)


    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!  -  18 May 2010  (Review from Allrecipes US | Canada)