Date and blue cheese-roasted carrot salad
14 medium, peeled, cut into 2-inch sticks
1 cup(s), flat-leaf Italian (leaves only)
4 Tbsp, crumbled
2 Tbsp, toasted
4 medium, pitted, chopped
Fresh lemon juice
- Preheat oven to 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.
- Serving size: 1 ¼ c