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1
Preheat the oven to 400 degrees .
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2
Line a baking sheet with parchment paper or a silicone baking mat.
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3
Cut the carrots lengthwise into quarters then cut each quarter in half so each is about 3-4 inches long.
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4
Toss with the grapeseed oil and a pinch of salt.
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5
Place on the prepared baking sheet and roast in the oven for 20 minutes or until soft and dark brown in spots, turning halfway.
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6
When the carrots are finished cooking, remove them from the oven and place them in a large bowl.
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7
While the carrots are cooking prepare the remaining ingredients.
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8
In a small bowl whisk together the honey, apple cider vinegar and extra-virgin olive oil.
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9
Add salt to taste.
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10
Add the slivered almonds to a small frying pan over medium high heat.
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11
Cook, shaking the pan frequently, until the almonds are fragrant and light brown in spots, about 4 minutes.
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12
Remove from the pan to cool and set aside.
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13
Add the quinoa to the same small frying pan.
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14
Cook over medium high heat until the quinoa makes a popping noise.
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15
Continue to cook, shaking the pan frequently, for about another 2 minutes, or until the quinoa is light brown and begins to smell nutty.
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16
Remove the quinoa from the pan.
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17
To assemble the salad, carefully toss the cooked carrots with the dressing and quinoa.
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18
Place on a serving platter and sprinkle with the toasted almonds and goat cheese.
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19
Serve warm or at room temperature.
