vegetarian | gluten free | soy free | egg free

30 minutes or less

What You’ll Need:

For the salad:

1 pound carrots, peeled & thinly sliced in diagonals

1/4 c almond slivers

1 cloves garlic, sliced thin

2 Tbsp avocado oil

Sea salt & black pepper to taste

parchment paper

1 (5-7oz) bag baby arugula

1/2 c dried cranberries

2-3 ounce block bleu cheese, crumbled

For the dressing:

¼ c apple cider vinegar

1 Tbsp honey

Preheat oven to 400*

Combine prepared carrots, almonds & garlic. Toss evenly with olive oil, salt & pepper. Spread evenly on a baking dish lined with parchment paper & pop into the oven for 25 minutes.

While they roast, prepare & arrange salad ingredients between 2 plates OR combine all ingredients in one large bowl to share.

Top each salad with roasted goodness. Toss lightly with dressing just before serving.

Serves 2.