Ina Garten's Maple-Roasted Carrot Salad

Look no further for the perfect fall side
57 Ratings
91% would make again
Maple-Roasted Carrot Salad
Photo: Rachel Vanni/Tasting Table

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.”

Ina Garten's Maple-Roasted Carrot Salad

Recipe from ‘Cooking for Jeffrey,’ by Ina Garten

Yield: 4 to 6 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


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


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.

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