roasted carrot salad

Ingredients

• Servings: 6
• 2 pounds carrots, peeled and thinly sliced on the diagonal
• 1/2 cup slivered almonds
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• salt and ground black pepper to taste
• 1 teaspoon honey
• 1 tablespoon vinegar
• 1/3 cup dried cranberries
• 1 (4 ounce) package crumbled danish blue cheese
• 2 cups arugula

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat an oven to 400 degrees f (200 degrees c).
• combine the carrots, almonds, and garlic in a mixing bowl. drizzle with the olive oil, then season to taste with salt and pepper. spread out an ungreased baking sheet.
• bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. remove and allow to cool to room temperature.
• once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. add the cranberries and blue cheese; toss again until evenly mixed. combine with the arugula and serve immediately.