Roasted Carrot Salad

Thinly sliced carrots are roasted, then tossed with almonds, dried cranberries, and blue cheese in this award winning salad.

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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 onto 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.

Roasted Carrot Salad

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