Maple Roasted Carrot Salad

Ingredients:

  •  2 pounds of carrots (preferably with leafy tops).
  • 1/4 cup of olive oil.
  • 1/4 cup of pure Grade A maple syrup.
  • 2/3 cup dried cranberries.
  • 2/3 cup of freshly squeezed orange juice (2 oranges).
  • 3 tablespoons of sherry wine vinegar.
  • 2 garlic clothes (grated).
  • 6 ounces of baby arugula.
  • 6 ounces of goat cheese.
  • 2/3 cup Marcona almonds (roasted, salted) Kosher salt and freshly ground black pepper (to taste).

 1. Preheat the oven to 425°F

 2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1-inch wide x 2 inches long ( they may shrink when they are roasted) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Toss well and transfer to two sheet pans. (If you use just one, they will steam instead of roasting). Roast for 20 minutes, tossing once, until the carrots are tender.

 3. Transfer all of the carrots to one of the sheet pans, add the maple syrup, toss, and roast for another 10 to 15 minutes, until the edges are caramelized. Watch then carefully! Toss with a metal spatula and set aside for 10 minutes.

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

 5. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon of 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.

Tip: Delicious with squash and other root vegetables