Arugula & maple roasted carrot salad


Capi Peck


2 lbs. carrots

best quality of olive oil

Kosher salt and black pepper

1/4 pure maple syrup

2/3 c. dried cranberries

2/3 c. fresh squeezed orange juice

3 T. sherry vinegar

2 garlic cloves, grated on a microplane

1/2 lb. baby arugula

6 ounce goat cheese

1 c. sliced almonds, lightly toasted

Preheat oven to 425 degrees.

Peel carrots and cut into large slices on the diagonal, about 2 inches long. Place in a bowl and add 1/4 c. best quality extra virgin olive oil, 1 t. kosher salt and black pepper to taste. Toss well to coat thoroughly. Place on 2 sheet pans taking care to have just one layer so they will roast properly. Roast 20 minutes. Now combine carrots on to one sheet pan and drizzle with the maple syrup. Stir to coat. Roast 10 to 15 more minutes until the edges begin to caramelize. Watch carefully so they don't burn. Let cool and set aside.

While carrots are roasting, place fresh squeezed orange juice and cranberries in a small saucepan. Bring to a simmer and then immediately remove from heat. Place in a small bowl. Set aside.

In another bowl, combine sherry vinegar, garlic and 1/2 t. Kosher salt. Now whisk in 3 T. olive oil. Place arugula in bowl, add carrots, cranberries and orange juice, goat cheese, almonds and vinaigrette. Toss well and serve at once.

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