Roasted Carrot Salad with Crumbled Goat Cheese
Say hello to the fall with this roasted carrot salad, featuring a balsamic vinaigrette, greens, and crumbled goat cheese.
- For salad:
- 2 cups carrots cut ½" thick on a diagonal
- 3 tbsp. olive oil
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- 2 cups mache blend or mache rosettes, or your favorite greens!
- ⅓ cup sliced almonds
- ⅓ cup dried cranberries
- 2 oz. goat cheese crumbled
- For vinaigrette:
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- ½ lemon juiced
- ¼ cup olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
Heat oven to 375 degrees Fahrenheit. To a baking sheet, add carrot slices and top with olive oil, salt, and black pepper. Toss to coat. Roast in the oven for 25-30 minutes, until fork tender. Turn broiler on to high and broil for 2-3 minutes, tossing occasionally and watching carrots closely to prevent burning. Remove tray from oven and allow carrots to cool slightly.
While carrots roast, prepare vinaigrette by combining balsamic vinegar, honey, lemon juice, olive oil, salt, and pepper in a salad shaker (see tip in post above) and shaking until well combined. Set aside.
In a large salad bowl, combine mache greens, almonds and cranberries. Dress with vinaigrette as desired. Divide salad among plates and top with roasted carrots and crumbled goat cheese. Serve with extra vinaigrette on the side, as desired. Enjoy!
Keywords: autumn salad, autumn side dishes, balsamic, balsamic vinaigrette, balsamic vinegar, carrot salad, fall side dishes, Goat Cheese, roasted carrot salad, roasted carrots, salad recipe