Maple-Roasted Carrot Salad – Hello, favorite new salad!
I love roasted vegetables and especially love roasted carrots. Roasting concentrates the flavor of vegetables and in carrots makes them even sweeter and more delicious.
I’ve made roasted carrots a zillion times but it never occurred to me to put them on a salad.
Fortunately it did occur to Ina Garten and she put this wonderful recipe in her new cookbook, Cooking for Jeffrey.
I’ve made Maple-Roasted Carrot Salad a few times now and have made a few changes to the original recipe, some because of what I did or did not have on hand (maracona almonds) and some just to streamline the recipe a bit.
What you see here (plus Henry barely able to stay awake), is my go to method for this wonderful, flavorful salad.
Here’s what you need:
Carrots, Arugula, Garlic, Orange, Dried Cherries*, Walnuts*, Goat Cheese, Olive Oil, Sherry Vinegar, Maple Syrup, Salt & Pepper
*Feel free to swap out different nuts for the walnuts or omit them entirely if you are allergic. Also, dried cranberries are a good substitute for the cherries but I love the flavor of the cherries.