Autumn is here so it is time for a delicious salad that speaks of all the wondrous colors in nature.

I was serving this meal at a dinner party that included a pregnant friend of mine. For that reason, I put the blue cheese on the side, but you could integrate it into the salad.

This salad is adapted from this recipe - I changed the quantities and some of the ingredients to suit my taste. I think you'll like this adaptation!

Step 1: Ingredients and Tools

Tools:

Oven
Sharp knife
Mixing bowl
Cookie sheet
Large mixing spoon
Spatula
Aluminum foil
Small scrubbing brush
Small mixing bowl for dressing
Serving platter

Salad Ingredients:

3 lb carrots - no need to peel
2-3 cloves garlic - minced
1/3 cup almond, grape seed or extra virgin olive oil
1/2 cup sliced almonds - non peeled
4 oz Danish blue cheese - crumbled
1/2 cup dried cranberries - whole, non sweetened
Fresh mixed greens
Fresh lemon - optional

Dressing:

1 1/2 tablespoon of apple cider vinegar
1 1/2 tsp clear honey

Step 2:

Turn oven to 400F.

Cover baking tray with aluminum foil - this is optional but saves the baking tray .

Scrub carrots with small scrubbing brush until clean. Do not peel.

Slice off either end of carrots and discard.

Slice all carrots on a diagonal with a sharp knife.

Place sliced carrots in mixing bowl with sliced almonds and minced garlic - drizzle with oil.

Mix together well and then scoop onto baking tray.

Bake until carrots are soft and edges are turning brown - approximately 45 minutes. The almonds will darken considerably but this just adds to the flavour and crunchiness!

Remove from oven and let sit until cool.

When cool, scoop into a bowl and add cranberries. Mix together gently.

If adding blue cheese now is the time. Mix gently. I served the cheese separately.

Place fresh mixed greens around the edges of a serving platter. Scoop and mound the carrot mixture into the middle of the platter making sure the greens show around the edges.