Honey-Roasted Carrot Salad with Arugula & Almonds
Spring reminds us of fresh new veggies like carrots, and this side dish recipe delivers. There’s a roasted carrot salad that’s both sweet and bitter. Roasted caramelized carrots, served with crunchy almonds and bitter arugula, make for a lovely full-flavored spring salad.
This recipe is reprinted from Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark.
FOR THE SALAD, TOSS:
FOR THE VINAIGRETTE, WHISK:
Preheat oven to 400°.
For the salad, toss together carrots, oil, salt, and pepper in a bowl. Spread carrots in an even layer on a large baking sheet; roast, stirring occasionally, 25 minutes.
Whisk together honey, 2 tsp. oil, water, and a pinch of salt in a bowl. Toss almonds with 1½ tsp. of the honey mixture and spread them on a small baking sheet.
Transfer almonds to oven; pour remaining honey mixture over the carrots. Roast until carrots are tender and caramelized and almonds are dark golden, 5–7 minutes. Let almonds and carrots cool completely.
For the vinaigrette, whisk together lemon juice, salt, and pepper. Whisk in oil until incorporated.
Toss together arugula, carrots, and almonds. Add the vinaigrette and toss salad well to combine.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 549mg 22%
Carbs 18g 6%
*Percent Daily Values are based on a 2,000 calorie diet.