A delightful salad featuring honey-roasted carrots, tangy cranberries, and creamy blue cheese, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Peel and cut the carrots into even-sized pieces. Place them in a mixing bowl along with the garlic cloves.
Cutting the carrots evenly ensures they cook at the same rate.
Drizzle the olive oil over the carrots and garlic, and season with salt and pepper. Toss to coat evenly.
Use your hands to mix for better coating.
Spread the carrots and garlic onto a baking sheet in a single layer.
Avoid overcrowding the baking sheet for better roasting.
Roast in the preheated oven for about 30 minutes, or until the carrots are tender and slightly caramelized.
Stir halfway through roasting for even cooking.
Allow the roasted carrots to cool to room temperature.
Cooling prevents the arugula from wilting when mixed.
In a mixing bowl, combine the cooled carrots with honey and cider vinegar. Toss to coat.
Adjust the honey and vinegar to taste for a perfect balance.
Add the dried cranberries and crumbled blue cheese to the bowl. Toss gently to combine.
Be gentle to avoid breaking the cheese too much.
Finally, add the fresh arugula and toss lightly. Serve immediately.
Serve immediately to enjoy the fresh texture of the arugula.
