Roasted Carrot Salad

I totally cheated when I made this salad. My guys loved the Roasted Five-Spice Carrots so much that they asked that I use them in this salad. I sautéed the garlic and almonds in a little olive oil and added them to my roasted, sliced carrots. The BK can’t have cranberries so I substituted dried cherries, soaking them in hot water first to soften them. This recipe has just a touch of honey and cider vinegar as a dressing — a sort of “dry salad”. This is another recipe that combines flavor, texture, and color beautifully. I have reduced the original recipe (from allrecipes) by half.
(3-4 Servings)
1 pound carrots, peeled and thinly sliced on the diagonal
1/4 cup slivered almonds
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

1/2 teaspoon honey

1/2 tablespoons cider vinegar
2 1/2 tablespoons dried cranberries cherries
4 ounce crumbled feta
1 cup mixed salad greens
1. Pre-heat 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 30 minutes. 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. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

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