Maple-Roasted Carrot Salad
Servings 6
Equipment
- Baking Sheet
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
- ¼ 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 roasting) 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. Side Note: 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, and 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!