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!