Place the carrots, garlic, and almonds in a mixing bowl. Drizzle the olive oil over top and sprinkle with salt and pepper. Toss to coat and spread out in an even layer on a baking sheet.
Place the baking sheet in the oven to roast for 30 minutes. Stir at 10 and 20 minutes. Remove from the oven and let cool.
Pour the carrots, almonds and garlic into a salad bowl. Drizzle the cider vinegar and honey over top. Toss to coat. Add the arugula, cranberries, and blue cheese. Gently toss to combine.
Use salad tongs to transfer to serving plates. Enjoy!
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Roasted Carrot Salad
Serves 6
Ingredients:
2 lb carrots, peeled and sliced diagonally
2 cloves garlic, minced
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cider vinegar
2 teaspoons honey
3 cups arugula
1/2 cup dried cranberries
4 oz blue cheese, crumbled
Directions:
Preheat the oven to 400° F.
Place the carrots, garlic, and almonds in a mixing bowl. Drizzle the olive oil over top and sprinkle with salt and pepper. Toss to coat and spread out in an even layer on a baking sheet.
Place the baking sheet in the oven to roast for 30 minutes. Stir at 10 and 20 minutes. Remove from the oven and let cool.
Pour the carrots, almonds and garlic into a salad bowl. Drizzle the cider vinegar and honey over top. Toss to coat. Add the arugula, cranberries, and blue cheese. Gently toss to combine.
Use salad tongs to transfer to serving plates. Enjoy!
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