Roasted Carrot, Leek, and Avocado Salad Over Arugula - Witten Kitchen

Ingredients

• 6 large carrots, peeled and sliced into 1 ½-inch slices
• 1 large leek, washed and thinly diced white and light green parches only
• 1 tsp. ground cumin
• ¼ tsp. salt
• ½ Tbsp olive oil
• 2 cups fresh arugula, roughly chopped, or baby arugula if you can find it (it's just a little smaller so easier to eat)
• ½ cup dried cranberries
• 1 large ripe avocado, sliced into ½ pieces
• Tangy Cumin Yogurt Dressing
• 1 Tbsp. fat free Greek yogurt
• 1/4 tsp. dried cumin
• ½ lemon, juiced
• 1 Tbsp. olive oil
• ¼ tsp. honey
• salt and pepper to taste