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From This Weeks Menu
Roasted Carrot & Goat Cheese Salad
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Sweet roasted carrots, peppery arugula, creamy goat cheese, tart cranberries, and crunchy Marcona almonds tossed in a bright garlic-sherry vinaigrette. Colorful, fresh, and just fancy enough to steal the show.
Ingredients
- 2 pound carrots
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup dried cranberries
- 3 tablespoon sherry wine vinegar
- 2 clove garlic
- 6 ounce baby arugula
- 6 ounce goat cheese
- 2/3 cup roasted, salted Marcona almonds
Instructions
- Preheat the oven to 425°F.
- Trim and scrub the carrots.
- Cut large carrots in half lengthwise, then into slices about 1 inch wide and 2 inches long.
- Toss with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Roast on sheet pans for 20 minutes, tossing once, until tender.
- Mix sherry vinegar, grated garlic, 1/2 teaspoon salt, and 3 tablespoons olive oil to make vinaigrette.
- In a large bowl, combine arugula, roasted carrots, cranberries, goat cheese, and almonds.
- Toss with vinaigrette, season with salt, and serve at room temperature.