Warm Crispy Carrot Salad

1 1/2 pounds baby carrots
1/2 cup dry roasted almonds
2 cloves garlic, minced
1/4 cup EVOO
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 Tbsp balsamic vinegar
1 tsp honey
4 oz feta cheese crumbles
1/2 cup dried cranberries
2 cups arugula

Preheat oven to 400.  Mix together carrots, almonds, and garlic in a shallow baking pan.  Drizzle with oil, then sprinkle with salt and pepper.  Spread evenly in the pan.  Cook for 10 minutes or just until carrots are warm but still slightly crisp.  Remove from oven and cool to room temperature.  Transfer carrots to a large mixing bowl.  Drizzle with vinegar and honey; toss to coat.  Add cheese and cranberries; toss again to combine.  Stir in arugula.

Serves 4