This is a perfect fall salad with sweet notes from caramelized carrots, cranberries and maple syrup, tangy goat cheese and peppery arugula. It is a good side dish to any meaty entrée.
- 1 pound of carrots
- 3 tablespoons of olive oil, divided
- ¼ cup of real maple syrup
- 1/3 cup of dried cranberries
- 1/3 cup of fresh squeezed orange juice (from 1 orange)
- 1 garlic clove, finely chopped
- 2 tablespoons of red wine vinegar
- 4 ounces of arugula
- 6 ounces of goat cheese, diced
Preheat oven to 425 degrees Fahrenheit.
Peel the carrots, and cut them diagonally into large slices. Toss carrots with 1 tablespoon of olive oil, place them on the baking sheet, and season with salt and pepper.
Roast carrots for 20 minutes, turn them around once for even roasting. Next, add maple syrup, toss one more time to coat and continue roasting for 15 more minutes, until edges are browned. Set carrots aside to rest for 10 minutes.
While carrots are roasting, in small saucepan combine cranberries and juice from 1 orange, bring to a boil, remove from heat and let rest for 10 minutes. Cranberries become plump and juicy.
In a small bowl, whisk the vinegar, remaining 2 tablespoons of olive oil and garlic. This simple vinaigrette will serve as dressing for this or any type of salad.
To make salad, in a large bowl toss arugula, carrots, cranberries with their juice, and vinaigrette. Add goat cheese, and serve.
Preparation Time: about 20 minutes.
Cook Time: about 35 minutes.
Total time: about 55 minutes
Inspired by a recipe found in redbook magazine from October 2016.
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