Arugula Salad with Roasted Carrots and Bacon

I have been enjoying the spring crop of fresh arugula in my CSA bag from La Nay Ferme and thought I would share one of the delicious ways we have been using it. Arugula marries well with roasted vegetables. For this recipe the sweetness of roasted organic carrots along with pieces of salty bacon, and the peppery bite of arugula makes for a well-balanced and flavorful salad. You can easily double or triple the recipe if making it for a crowd. I doubt you will have any leftovers; people usually keep coming back for more.

Arugula Salad with Roasted Carrots and Bacon
2 large organic carrots, peeled and julienned or 1 cup
salt and pepper
olive oil
3 slices bacon
2 c. arugula, rinsed and drained
1 Tbsp. chopped red onion (optional)
drizzle of bottled balsamic glaze (I used Trader Joe’s brand)

Preheat oven to 400 degrees. Place cut carrots on baking sheet. Drizzle carrots with olive oil, salt and pepper. Roast for 20-25 minutes or until carrots are fork tender, stirring occasionally. As carrots begin roasting, place bacon on a baking sheet and place in the oven too. Cook bacon for 20 minutes until thoroughly cooked but not too crispy. Remove both the carrots and bacon from the oven and let cool slightly. Chop bacon into bite size pieces. Lay arugula on a serving platter. Scatter carrots, bacon and red onion over arugula. Drizzle with balsamic glaze. Serves 4.


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