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