Ina Garten's Maple-Roasted Carrot Salad

Look no further for the perfect fall side

Ina Garten says this may be her favorite salad recipe ever, and we agree. Roasted carrots are tossed with maple syrup, then get added to a bed of peppery arugula, orange-soaked cranberries, creamy goat cheese and salty Marcona almonds. It's the salad we are going to be making for the rest of fall.

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. Then, roast the carrots and assemble the salad just before serving.

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

Recipe from 'Cooking for Jeffrey,' by Ina Garten

Ina Garten's Maple-Roasted Carrot Salad
4.8 from 60 ratings
Roasted carrots, goat cheese and cranberries come together in this vibrant fall salad from Ina Garten.
Prep Time
25
minutes
Cook Time
30
minutes
Servings
4
to 6 servings
Total time: 55 minutes
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
  • ⅔ cup dried cranberries
  • ⅔ 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
  • ⅔ cup roasted, salted Marcona almonds
Directions
  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.
Nutrition
Calories per Serving 363
Total Fat 18.6 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Cholesterol 13.0 mg
Total Carbohydrates 42.6 g
Dietary Fiber 7.7 g
Total Sugars 27.5 g
Sodium 677.0 mg
Protein 11.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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