Ingredients
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Carrots: 2 pounds, peeled and cut into uniform pieces
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Olive Oil: 3 tablespoons
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Salt and Pepper: To taste
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Arugula: 4 cups
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Dried Cranberries: 1/3 cup
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Feta Cheese: 1/2 cup, crumbled
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Almonds: 1/4 cup, sliced and toasted
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Honey: 1 tablespoon
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Lemon Juice: 2 tablespoons
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Garlic: 2 cloves, minced
Instructions
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Preheat the Oven: Set your oven to 400°F (200°C).
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Prepare the Carrots: Place the peeled and cut carrots on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to ensure even coating.
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Roast the Carrots: Bake in the preheated oven for 25-30 minutes, turning halfway through, until the carrots are tender and have caramelized edges.
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Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey, lemon juice, and minced garlic. Season with salt and pepper to taste.
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Assemble the Salad: In a large bowl, combine the roasted carrots, arugula, dried cranberries, feta cheese, and toasted almonds. Drizzle the dressing over the salad and toss gently to combine.
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Serve: Transfer the salad to a serving platter or individual plates. Enjoy immediately.