Photo of Date and blue cheese ­roasted carrot salad by WW

Date and blue cheese ­roasted carrot salad

2
2
2
SmartPoints® value per serving
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
8
Difficulty
Easy
Sweet dates, a crumble of sharp blue cheese andcrunchy walnuts take iconicallyspringroastedcarrots to a whole new place. Tossed with plenty ofspring greens, the combination is an elegant saladyour guests can’t resist.

Ingredients

Uncooked carrot(s)

14 medium, peeled, cut into 5-cm (2-inch) sticks

Olive oil

1 tbsp(s), (15 ml)

Arugula

3 cup(s), (750 ml)

Fresh parsley

1 cup(s), (250 ml)

Blue cheese

4 tbsp(s), (60 ml)

Chopped walnuts

2 tbsp(s), (30 ml)

Date(s)

4 item(s)

Fresh lemon juice

1½ tbsp(s), (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.