Whether served on its own or alongside a rotisserie chicken, this hearty salad has become a staple in my kitchen thanks to a dear friend. While arugula and carrots are both available year-round at the market, peak season for each hits around spring, and again during the fall.

Roasted Carrot Salad

Ingredients
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered almonds
3 garlic cloves, thinly sliced or minced
good olive oil
Kosher salt or coarse sea salt, to taste
ground black pepper, to taste
1 teaspoon honey
1 tablespoon apple cider vinegar
1/3 cup dried cherries or cranberries
crumbled goat cheese or bleu cheese, to taste
3 cups arugula

Preparation
Preheat oven to 400°. In a mixing bowl, combine the carrots, almonds, and garlic. Drizzle with olive oil, then season with salt and pepper. Spread out onto a baking sheet, and bake for about 30 minutes (or until the edges are browned). Remove, and allow to cool to room temperature.

Once cool, drizzle the carrot mixture with honey and vinegar and toss until coated. Add the cherries and goat cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Recipe serves about 6