Maple-Roasted Carrot Salad

Name: Maple-Roasted Carrot Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 pound small carrots; Drizzle of olive oil; Sea Salt and Freshly Cracked Pepper; 2 tbsp pure maple syrup; 3 tbsp dried cranberries; ¼ cup freshly squeezed orange juice; 2 tbsp apple cider vinegar; 1 garlic clove; 3 oz baby arugula; 3 oz baby spinach; goat cheese; 3 tbsp salted & roasted Marcona almonds

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Course
Side Dish
Cuisine
American

Maple-Roasted Carrot Salad

Kimberly Mendoza

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

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

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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!