Preheat your oven to 400 degrees Fahrenheit.

Wash and peel the carrots, then cut them into uniform sticks or diagonal coins.

Place the carrots on a large rimmed baking sheet, drizzle with olive oil, and sprinkle with cumin, salt, and pepper. Toss to coat.

Spread the carrots in a single layer and roast for 20 to 25 minutes until tender and slightly charred.

While the carrots roast, prepare the dressing by whisking together lemon juice, honey, and remaining olive oil in a small jar. Season with salt.

Once the carrots are done, let them cool for about five minutes.

In a large bowl, combine arugula, roasted carrots, and herbs. Pour the dressing over and toss gently.

Sprinkle cheese and nuts over the salad just before serving.