Maple-Roasted Carrot Salad
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cup
Dried Cranberry3 tbsps
Sherry Wine VinegarDirections:
1
Preheat the oven to 425 degrees F
2
Trim and scrub the carrots
3
If the carrots are more than 1 inch in diameter, cut them in half lengthwise
4
Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper
5
Toss well and transfer to two sheet pans
6
(If you use just one, they¿ll steam instead of roasting
7
) Roast for 20 minutes, tossing once, until the carrots are tender
8
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
9
Watch them carefully! Toss with a metal spatula and set aside for 10 minutes
10
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes
11
In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt
12
Whisk in 3 tablespoons of olive oil
13
Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette
14
Toss with large spoons, sprinkle with salt, and serve at room temperature