Roasted Carrot Salad

Ingredients:

• ½ contained of chef Hak’s rainbow roasted carrots 

• 2 cups arugula 

• ½ cup roasted pumpkin seeds

• 2 tbsp olive oil 

• ⅓ cup dried cranberries 

• ¼ cup crumbled Gorgonzola cheese

Instructions:

1. Cook the chef Hak’s rainbow carrots in the air fryer for 6-8 minutes. Once cooked, slice into bite-sized pieces 

2. Once cool, add the carrots to a small bowl and drizzle with the maple Dijon glaze. Toss so that the carrots are evenly coated. Add pumpkin seeds to the bowl and mix again. 

3. Add the arugula to a bowl and top with the carrot mixture. Sprinkle with dried cranberries and Gorgonzola cheese, then serve!