Maple Roasted Carrot Salad


Maple Roasted Carrot Salad

One of my all time favorite cooks is Ina Garten, the Barefoot Contessa.  I Love watching her show and have a ton of her cookbooks.  One salad I found in her cookbook titled Cooking for Jeffrey, is absolutely amazing.  Its listed as Ina’s favorite fall side, but I made it in the Summer and this salad is amazing in any season!  Instead of doing it as a side, I did it as a main course to have a lighter dinner option!


2 pounds carrots, preferably with leafy tops   

Good olive oil

Kosher salt and freshly ground black pepper

¼ cup pure Maple Syrup  

⅔ cup dried cranberries

⅔ cup freshly squeezed orange juice (2 oranges)   

3 tablespoons sherry wine vinegar

2 garlic cloves, minced

6 ounces baby arugula

6 ounces goat cheese crumbles   

⅔ cup roasted, salted almonds


1. Preheat the oven to 425 degrees.

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 × 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.

3. 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 ½ 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.

This is also a great recipe to prep ahead. Once you have all the ingredients prepped, you can cook the cranberries and make the Vinaigrette up to one day in advance.

To learn more read, “How to Throw a Dinner Party like Ina Garten.”

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serves: 4-6



  1. Hey Mark, Simone here from Love this post I & share your luv for Ina… she’s one of my favs, along with Lydia Bastianich ( I love both of them because you can tell they cook with love & put their heart & soul into every recipe!
    Good luck with the new website & am looking forward to seeing all your recipes & posts!

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