Roasted Carrot Salad + Cranberries + Feta | Eat to Thrive

Ingredients

• 1 pounds carrots, peeled and thinly sliced on the diagonal or cut into bite size pieces
• 1/2 cup slivered almonds
• 2 cloves garlic, minced
• 2T olive oil
• salt & pepper
• 1t honey
• 1t apple cider vinegar
• 1/4 cup dried cranberries (soaked in hot water for a few minutes & then drained)
• 2oz crumbled feta
• 4 oz arugula
• 1T fresh lemon juice