Roasted Carrot Salad

Ingredients

• 2 pounds carrots, peeled and thinly sliced on the diagonal
• 0.5 cup slivered almonds
• 2 cloves garlic, minced
• 0.25 cup extra-virgin olive oil
• salt and ground black pepper to taste
• 1 teaspoon honey
• 1 tablespoon cider vinegar
• 1/3 cup dried cranberries
• 1 (4 ounce) package crumbled Danish blue cheese
• 2 cups arugula

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
3. Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4. Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.