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Maple-Roasted Carrot Salad Recipe

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This recipe for Maple-Roasted Carrot Salad, by , is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Parsons

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, I use small ones
Good olive oil
Salt
Ground black pepper
¼ c. pure Grade A maple syrup
2/3 c. dried cranberries
2/3 c. freshly squeezed orange juice (2 oranges)
3 T. sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 oz. baby arugula
6 oz. goat cheese, such as Montrachet, medium-diced
2/3 c. roasted, salted Marcona almonds (I have also used pecans)

Directions:
Directions:
Preheat the oven to 425 degrees.

Wash carrots and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Number Of Servings:
Number Of Servings:
4-7
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I often leave the dressing off and let everyone put their own on their salad.

 

 

 

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