Preheat oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Then slice the carrots diagonally into 2-inch thick pieces. Place onto a baking sheet, then drizzle with the olive oil and season with the salt, pepper, garlic powder, and cracked red pepper flakes. Toss to coat and then spread them out into a single layer.

Roast the carrots in the preheated oven until tender and the edges turn brown, tossing once, about 30 minutes. Remove and allow to cool to room temperature. Once cool, transfer carrots to a large mixing bowl.

Whisk together the honey and cider vinegar; drizzle half of the mixture with the carrots until coated.

Add the almonds, cranberries, and feta cheese; toss again until evenly mixed.

Combine with the arugula and toss with the remaining dressing, if needed, right before serving so the leaves don't wilt.