Roasted Carrot Salad

By Morgan

4.69 / 5

20min

30min

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2 pounds carrots peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula