Date and blue cheese roasted carrot salad
2
Points®
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
Carrots
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)
Fresh dates
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.
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