Date and Blue Cheese ­Roasted Carrot Salad

Prep Time: 0:25 Cook Time: 0:25 Serves: 8
 

Ingredients

  • 14 medium uncooked carrot(s), peeled, cut into 5-cm (2-inch) sticks
  • 1 Tbsp olive oil, (15 ml)
  • 3 cup(s) arugula, (750 ml)
  • 1 cup(s) fresh parsley, (250 ml)
  • 4 Tbsp blue cheese, (60 ml)
  • 2 Tbsp chopped walnuts, (30 ml)
  • 4 item(s) date(s)
  • 1 1/2 Tbsp fresh lemon juice, (22 ml)

 

Instructions

  1. Preheat oven to 230 °C (425 °F). Toss carrots with oil and spread on a large rimmed sheet pan; cook until tender, stirring halfway through, 25-30 minutes. Meanwhile, toss together arugula with parsley in a serving bowl. Spoon roasted carrots over arugula mixture; sprinkle with cheese, nuts and dates. Drizzle lemon juice over top and serve.

Notes: Serving size: 310 ml (1 1/4 cup) We used rainbow carrots for a pretty presentation but if you can’t find them, regular carrots are fine, too.