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Maple-Roasted Carrot Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sides
Servings: 6
Author: Adapted by Pam - For the Love of Cooking / Original by Ina Garten - Cooking for Jeffrey


  • 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


  • 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!