Maple-Roasted Carrot Salad

This was a great salad that I made last night for a dinner party. All of your guests will love it, even the kids!

The recipe came from Ina Garten’s cookbook called Cooking for JeffreyThis was my second recipe from this cookbook, and so far, it worked out really well.

I ended up preparing the carrots ahead of time and added all the ingredients right before dinner.

To keep it as low fodmap as possible for my husband, I used garlic infused olive oil instead of 2 garlic cloves.

I would recommend for those that are trying to keep their meals low carb, to omit the maple syrup and use the cranberries sparingly.

Healthy Tip: Keep the cheese on the side for your vegan guests.

Maple-Roasted Carrot Salad

Prep Time: 15 mins
Cook Time: 45 mins
Yields: 4-6

Ingredients

  • 2 lbs of carrrots
  • olive oil
  • kosher salt and pepper
  • 1/4 cup maple syrup
  • 2/3 cup of dried cranberries
  • 2/3 cup of freshly squeezed orange juice (2 oranges)
  • 3 tbsp sherry wine vinegar
  • 2 garlic cloves grated or try garlic infused olive oil
  • 6 oz of baby arugula
  • 6 oz of goat cheese, such as Montrachet, medium-diced
  • 2/3 cup roasted, salted Marcona almonds

Directions

  1. Preheat the oven to 425 degrees.
  2. Scrub the carrots. Cut the carrots in large diagonal slices 1"x 2".
  3. Place in a medium bowl with 1/4 cup of olive oil, 1 tsp of salt and 1/2 tsp of pepper. Toss well.
  4. To roast, transfer to 2 baking sheets, not 1. Otherwise your risk steaming them and not roasting.
  5. Roast for 20 minutes, tossing once, until the carrots are tender.
  6. Transfer all the carrots to one of the baking sheets. Add the maple syrup, toss, and roast for 10-15 minutes, until the edges are caramelized. Toss with a metal spatula and set aside for 10 minutes.
  7. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  8. In a small bowl, combine the vinegar, garlic, and 1/2 tsp of salt. Whisk in 3 tbsp of olive oil.
  9. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds and the vinaigrette. Toss and serve at room temperature.

Additional Info

The Maple-Roasted Carrot Salad recipe is from Cooking for Jeffrey by Ina Garten, published by Clarkson Potter

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