Roasted Carrot Salad with Cranberries, Almonds, Feta & Arugula

Ingredients:

Roasted Carrots / Mixture:

• 1 pounds carrots, peeled and thinly sliced on the diagonal or cut into bite size pieces
• 1/2 cup slivered almonds
• 2 cloves garlic, minced
• 2T olive oil
• salt & pepper
• 1t honey
• 1t apple cider vinegar
• 1/4 cup dried cranberries (soaked in hot water for a few minutes & then drained)
• 2oz  crumbled feta

Salad:

• 4 oz arugula
• 2T olive oil
• 1T fresh lemon juice
• Season with salt and pepper

Directions:

Carrot Mixture:

1. Preheat an oven to 400 degrees F.
2. 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.
3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 20 minutes (stirring once halfway through). Remove and allow to cool to room temperature.
4. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated.
5. Add the cranberries and feta.
6. Toss again until evenly mixed.

Salad:

1. Combine olive oil and lemon juice.  Add a pinch of salt.
2. Combine with the arugula
3. Add to a plate(s) and top with carrot mixture.
4. Serve immediately.

Variations & Notes:

• Can omit the lettuce and have as a nice side dish with carrot/cranberries/almonds.