I posted this recipe for Roasted Carrot Salad a while back, after it made its way into my inbox via the McGrath Farm newsletter. I printed it out and added it to the pile of recipes I'm dying to try that lives on my kitchen counter. Well, you know how it goes...summer vacation started, and a few camping trips and lots of playdates later, it's July already.
So when I finally had a moment to make a true homemade meal, this recipe was at the top of the pile. This salad was everything I thought it would be and by far, the best thing I ate this week. The carrots were soft and sweet, and perfectly caramelized.
They went perfectly with the tangy blue cheese, chewy sweet cranberries, and the peppery arugula. Note: I used walnuts instead of almonds and wanting to stretch the recipe even further, I definitely used more than 2 cups of arugula.