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Maple-Roasted Carrot Salad

Maple-Roasted Carrot Salad

I’ve wanted to try this recipe for a maple-roasted carrot salad ever since I first opened Ina Garten’s newest cookbook, Cooking for Jeffrey. I finally had all the ingredients on hand so I made it. It wasn’t your typical salad which made it interesting to make. I’ve never plumped up craisins with orange juice and thought it was such a great idea! The maple roasted carrots had me drooling while they cooled and I couldn’t stop nibbling on them while I made the rest of dinner.  I absolutely LOVED every single thing about this beautiful salad. The maple-roasted carrots are the star of the show but the combination of Marcona almonds, goat cheese, arugula, and orange vinaigrette all made this salad extra special. We all thought it was not only pretty but delicious, even my daughter’s friend who was over for dinner. I am so glad I made it!

Maple-Roasted Carrot Salad

How to Make a Maple-Roasted Carrot Salad

Preheat the oven to 425 degrees F.

Trim and peel the carrots. Cut them in large diagonal slices 1-inch wide × 2 inches long (they will shrink when they roast) and place them in a medium bowl with a good drizzle of olive oil then season with sea salt and freshly cracked pepper, to taste. Toss until well coated and transfer to a baking sheet.

Maple-Roasted Carrot Salad

Place into the oven to roast for 20 minutes, tossing once, until the carrots are fork-tender. Drizzle the maple syrup over the carrots, toss to coat evenly, and roast for about 7-10 minutes, or until the edges are caramelized. Watch them carefully so they don’t burn! Remove from the oven and let them cool for a bit.

While the carrots are roasting, combine the cranberries and fresh orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, minced garlic, olive oil, sea salt, and freshly cracked pepper, to taste. Add the orange juice drained from the cooked cranberries and whisk well. Set aside.

Place the arugula and spinach mixture in a large bowl then add the carrots, cranberries, goat cheese, almonds, and the whisked orange vinaigrette. Toss and serve with a bit more sea salt and freshly cracked pepper, to taste, sprinkled on top. Serve at room temperature. Enjoy!

Maple-Roasted Carrot Salad

Maple-Roasted Carrot Salad

Maple-Roasted Carrot Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Sides
Servings: 6
Author: Adapted by Pam - For the Love of Cooking / Original by Ina Garten - Cooking for Jeffrey

Ingredients

  • 1 pound small carrots similar in size
  • Drizzle of olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • 2 tbsp pure maple syrup
  • 3 tbsp dried cranberries
  • 1/4 cup freshly squeezed orange juice 1 orange
  • 2 tbsp apple cider vinegar
  • 1 garlic clove finely minced
  • 3 oz baby arugula
  • 3 oz baby spinach
  • Goat cheese crumbled
  • 3 tbsp salted & roasted Marcona almonds

Instructions

  • Preheat the oven to 425 degrees F.
  • Trim and peel the carrots.
  • Cut them in large diagonal slices 1-inch wide × 2 inches long (they will shrink when they roast) and place them in a medium bowl with a good drizzle of olive oil then season with sea salt and freshly cracked pepper, to taste.
  • Toss until well coated and transfer to a baking sheet.
  • Roast for 20 minutes, tossing once, until the carrots are fork-tender.
  • Drizzle the maple syrup over the carrots, toss to coat evenly, and return to the oven to roast for about 7-10 minutes, or until the edges are caramelized.
    Watch them carefully so they don't burn!
  • Remove from the oven and let them cool for a bit.
  • While the carrots are roasting, combine the cranberries and fresh orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  • In a small bowl, combine the vinegar, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.
  • Add the orange juice drained from the cooked cranberries and whisk well. Set aside to allow flavors to mingle.
  • Place the arugula and spinach mixture in a large bowl then add the cooled carrots, cranberries, goat cheese, almonds, and the whisked orange vinaigrette.
  • Toss and serve with a bit more sea salt and freshly cracked pepper, to taste, sprinkled on top. Serve at room temperature. Enjoy!
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4 Comments

  1. The carrots sound great just as a side veggie! I often soak my raisins or craisins before using them, so they’ll be really fluffy and delicious, but I never thought of orange juice. This salad is brilliant!

  2. I hace never tried roasted carrots in a salad. It looks lovely. I will definitely give this a try.

  3. Roasted root veggies are my favorite salad mix-ins! Definitely love the sound of this.