Introduction: Roasted Carrot Salad

About: Everything I make is done with love and imperfection.

Autumn is here so it is time for a delicious salad that speaks of all the wondrous colors in nature.

I was serving this meal at a dinner party that included a pregnant friend of mine. For that reason, I put the blue cheese on the side, but you could integrate it into the salad.

This salad is adapted from this recipe - I changed the quantities and some of the ingredients to suit my taste. I think you'll like this adaptation!

Step 1: Ingredients and Tools


  • Oven
  • Sharp knife
  • Mixing bowl
  • Cookie sheet
  • Large mixing spoon
  • Spatula
  • Aluminum foil
  • Small scrubbing brush
  • Small mixing bowl for dressing
  • Serving platter

Salad Ingredients:

  • 3 lb carrots - no need to peel
  • 2-3 cloves garlic - minced
  • 1/3 cup almond, grape seed or extra virgin olive oil
  • 1/2 cup sliced almonds - non peeled
  • 4 oz Danish blue cheese - crumbled
  • 1/2 cup dried cranberries - whole, non sweetened
  • Fresh mixed greens
  • Fresh lemon - optional


  • 1 1/2 tablespoon of apple cider vinegar
  • 1 1/2 tsp clear honey

Step 2:

Turn oven to 400F.

Cover baking tray with aluminum foil - this is optional but saves the baking tray .

Scrub carrots with small scrubbing brush until clean. Do not peel.

Slice off either end of carrots and discard.

Slice all carrots on a diagonal with a sharp knife.

Place sliced carrots in mixing bowl with sliced almonds and minced garlic - drizzle with oil.

Mix together well and then scoop onto baking tray.

Bake until carrots are soft and edges are turning brown - approximately 45 minutes. The almonds will darken considerably but this just adds to the flavour and crunchiness!

Remove from oven and let sit until cool.

When cool, scoop into a bowl and add cranberries. Mix together gently.

If adding blue cheese now is the time. Mix gently. I served the cheese separately.

Place fresh mixed greens around the edges of a serving platter. Scoop and mound the carrot mixture into the middle of the platter making sure the greens show around the edges.

Step 3: Dressing

Mix together 1 1/2 tsp honey and 1 1/2 tablespoons cider vinegar in small bowl. Stir to combine.

Drizzle this mixture over the prepared salad.

Serve immediately with a slice of fresh lemon.


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