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Roasted Carrot Salad
Arugula salad with dried cranberries and roasted carrots.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
0
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
servings
Calories
197
kcal
Author
Leigh Anne Wilkes
Ingredients
10-12
carrots
peeled and thinly sliced. About 5 cups
1/2
C
slivered almonds
4
cloves
garlic
minced
1/4
C
olive oil
salt and pepper to taste
1
tsp
honey
1
Tbsp
apple cider vinegar
1/4
C
dried cranberries
2-4
C
arugula
Instructions
Preheat oven to 400 degrees.
Combine carrots, almonds and garlic in a bowl.
Drizzle with olive oil and stir to coat.
Season with salt and pepper.
Spread in single layer on a cookie sheet.
Bake for 20-30 minutes or until carrots are tender, not mushy.
Remove and allow to cool to room temperature.
Mix together honey and vinegar and drizzle over cooled carrots.
Add in cranberries and more salt and pepper to taste.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
73
mg
|
Potassium:
426
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
17143
IU
|
Vitamin C:
8
mg
|
Calcium:
72
mg
|
Iron:
1
mg