Photo of Date and blue cheese-roasted carrot salad by WW

Date and blue cheese-roasted carrot salad

PersonalPoints™ per serving
Total Time
55 min
25 min
30 min
Roasting carrots causes their natural sugars to caramelize, enhancing the root's sweetness and intensifying the earthy flavor. Sweet, chewy dates, a crumble of sharp blue cheese and scattering of crunchy walnuts add textures and flavors that elevate this salad to five-star status. Serve topped with a piece of lean meat or fish to make this a hearty main dish. Pack it for the lunchbox by storing the individual components separately, and then combining and tossing with lemon juice when you're ready to dig in.


Uncooked carrot(s)

14 medium, peeled, cut into 2-inch sticks

Olive oil

1 Tbsp


3 cup(s)

Fresh parsley

1 cup(s), flat-leaf Italian (leaves only)

Blue cheese

4 Tbsp, crumbled

Chopped walnuts

2 Tbsp, toasted

Dried date(s)

4 medium, pitted, chopped

Fresh lemon juice

1½ Tbsp


  1. Preheat oven to 425°F.
  2. Toss carrots with oil and spread on a large rimmed sheet pan; cook until tender, stirring halfway through, 25-30 minutes.
  3. Meanwhile, toss together arugula with parsley in a serving bowl.
  4. Spoon roasted carrots over arugula mixture; sprinkle with cheese, nuts and dates. Drizzle lemon juice over top and serve.
  5. Serving size: 1 ¼ c


We used rainbow carrots for a pretty presentation but if you can’t find them, regular carrots are fine, too.