Maple-Roasted Carrot Salad
SERVES :
4 for lunch , 6 as a side dish
This may be my favorite salad ever . With the sweet caramelized carrots , peppery arugula , creamy goat cheese , and salty Marcona almonds , every bite is so interesting !
INGREDIENTS
2 pounds carrots , preferably with leafy tops Good olive oil Kosher salt and freshly ground black pepper ¼ cup pure Grade A maple syrup 2 ⁄ 3 cup dried cranberries 2 ⁄ 3 cup freshly squeezed orange juice ( 2 oranges ) 3 tablespoons sherry wine vinegar 2 garlic cloves , grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese , such as Montrachet , medium-diced 2 ⁄ 3 cup roasted , salted Marcona almonds
MAKE AHEAD :
Prep all the ingredients . Cook the cranberries and make the vinaigrette and refrigerate for up to a day . Roast the carrots and assemble the salad just before serving . maple-roasted carrot salad
DIRECTIONS
Pvreheat the oven to 425 degrees .
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 × 2 inches long ( they will shrink when they roast ) and place in a medium bowl with ¼ cup of olive oil , 1 teaspoon salt , and ½ teaspoon pepper . Toss well and transfer to two sheet pans . ( If you use just one , they ’ ll steam instead of roasting .) Roast for 20 minutes , tossing once , until the carrots are tender . 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 . Watch them carefully ! Toss with a metal spatula and set aside for 10 minutes .
Meanwhile , combine the cranberries and orange juice in a small saucepan , bring to a simmer , then set aside for 10 minutes . In a small bowl , combine the vinegar , garlic , and 1 ⁄ 2 teaspoon 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 .
104 l Spring 2017