Carrot and Arugula Winter Salad

Recipes
A sophisticated winter salad that is a dish in itself; this savory salad features sweet root vegetables, pungent blue cheese, and tender arugula, making a memorable salad that pairs well with a hearty steak and a glass of red wine. Cook the carrots ahead of time, and add arugula just before serving for a surprisingly easy yet memorable and delightful salad.

Ingredients:

– 2 lb. carrots, peeled and julienned
– ½ c. slivered almonds
– 2 cloves garlic, minced
– ¼ c. olive oil
– salt pepper to taste
– 1 tsp honey
– 1 tsp cider vinegar
– 1/3 c. dried cranberries
– ½ c. blue cheese, crumbled
– 2 c. arugula

Directions:

– Preheat oven to 400 degrees F.- In large mixing bowl, combine carrots, almonds and garlic. Drizzle with olive oil and season with salt and pepper. Place on ungreased baking dish.

– Bake carrots until soft and beginning to brown, about 30 minutes. Remove, and allow to cool to room temperature.

– In large bowl combine carrots, honey and vinegar. Toss to coat. Add cranberries and blue cheese and mix until well combined. Toss in arugula just before serving.

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