Roasted Carrot Salad with Blue Cheese and Arugula

Preheat your oven to 400°F (200°C).

In a shallow baking pan, combine the thinly sliced carrots, toasted slivered almonds, and minced garlic.

Drizzle with olive oil and sprinkle with salt and black pepper.

Spread the mixture evenly in the pan.

Roast the carrot mixture in the oven, stirring it twice, until the carrots are soft and their edges turn brown, which usually takes about 30 minutes.

Remove from the oven and allow the mixture to cool to room temperature.

If you are preparing this salad ahead of time, you can stop at this step, cover the carrot mixture, and chill it for up to 1 day.

Before continuing to Step 4, bring the mixture to room temperature.

Transfer the roasted carrots to a large mixing bowl.

Drizzle them with cider vinegar and honey, then toss to coat.

Add the crumbled blue cheese and dried cranberries and toss again to combine.

Finally, stir in the arugula.

Enjoy your Roasted Carrot Salad with the delightful combination of flavors and textures!