Ina Garten’s Colorful Roasted Carrot Salad Recipe: Garden Fresh Joy

When it comes to vibrant side dishes that pack a punch of flavor, Ina Garten roasted carrot salad stands out as a true culinary gem.

Roasting brings out the natural sweetness of carrots, creating a delightful caramelized edge that transforms an ordinary vegetable into something extraordinary.

The blend of fresh herbs and tangy dressing adds depth and complexity to each bite.

Carrots become the star of this simple yet elegant dish, offering a perfect balance of textures and tastes.

The recipe captures the essence of fresh, seasonal cooking with minimal effort and maximum impact.

Colorful, nutritious, and utterly delicious, this salad promises to become a go-to side that will impress even the most discerning palates.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Calories: 320 kcal

Servings: 6

Ingredient List for Ina Garten Roasted Carrot Salad

• Carrots: Vibrant and sweet root vegetables that caramelize beautifully when roasted, creating a rich, intense flavor profile.
• Olive Oil: Helps carrots roast evenly and adds a smooth, fruity undertone to enhance their natural sweetness.
• Salt and Pepper: Essential seasoning to amplify the carrots' natural taste and create a balanced flavor foundation.
• Maple Syrup: Adds a delightful caramelized glaze that transforms ordinary carrots into a gourmet side dish.

• Cranberries: Tart jewels that provide a bright, tangy contrast to the sweet roasted carrots.
• Orange Juice: Adds a citrusy brightness and helps plump the cranberries with a zesty liquid.
• Arugula: Peppery green that brings a fresh, crisp texture to the salad.
• Goat Cheese: Creamy and tangy cheese that adds a luxurious, smooth element to the dish.
• Almonds: Crunchy nutty bites that provide a delightful textural contrast.

• Vinegar: Adds a sharp, acidic kick to balance the sweet and rich components.
• Garlic: Introduces a pungent, aromatic depth to the vinaigrette.
• Olive Oil: Creates a silky, smooth base for the vinaigrette that coats all ingredients evenly.

Kitchen Tools for Ina Garten Roasted Carrot Salad

• Baking Sheets: Two large, flat pans for roasting carrots evenly.
• Small Saucepan: For simmering cranberries and orange juice.
• Large Mixing Bowl: To combine all salad ingredients and toss together.
• Small Bowl: For whisking vinaigrette ingredients.
• Whisk: To blend vinaigrette smoothly.
• Sharp Knife: For cleaning and cutting carrots.
• Cutting Board: To prepare ingredients safely.
• Measuring Cups and Spoons: For precise ingredient amounts.

Making Ina Garten Roasted Carrot Salad in Easy Steps

Roasted Carrot Adventure

• Oven Preparation Temperature setting for perfect roasting at a high heat.
• Carrot Transformation Slice carrots into interesting shapes, coating them with olive oil and seasoning. Spread them across baking sheets for even roasting.
• Caramelization Magic Roast carrots until they develop rich golden edges, adding maple syrup midway to enhance their natural sweetness. Allow carrots to cool and develop deeper flavors.
• Cranberry Infusion Gently simmer cranberries in orange juice, creating a vibrant and tangy liquid that will add brightness to the salad.
• Vinaigrette Creation Craft a zesty dressing by blending vinegar, garlic, and olive oil. This will become the flavor connector for all salad components.
• Salad Symphony Combine roasted carrots with fresh arugula, plump cranberries, creamy goat cheese, and crunchy almonds. Drizzle with vinaigrette and toss gently to marry all flavors together.

Flavor Tips for Ina Garten Roasted Carrot Salad

• Slice carrots into uniform pieces to ensure even cooking and caramelization.
• Swap almonds with toasted pecans or pumpkin seeds for a different nutty texture and flavor profile.
• Prepare roasted carrots and vinaigrette up to two days in advance, storing separately in the refrigerator for quick assembly.
• Transform this salad into a vegan version by replacing goat cheese with crumbled plant-based cheese or nutritional yeast for added richness.
• During winter, use golden raisins instead of cranberries, or in summer, add fresh pomegranate seeds for a vibrant pop of color and tangy sweetness.

How to Serve Ina Garten Roasted Carrot Salad at the Table

• Pair with Protein Power: Serve alongside grilled chicken or roasted salmon to create a complete and satisfying meal that balances the sweet and tangy carrot salad.
• Make It a Starter: Present this colorful salad as an elegant appetizer at dinner parties, garnishing with extra almonds and fresh herbs for a stunning presentation.
• Bread Companion: Enjoy with crusty artisan bread or warm pita to soak up the delicious vinaigrette and add a complementary texture to the roasted carrots.
• Picnic Perfect: Pack this salad in portable containers for outdoor lunches, keeping the dressing separate until ready to serve to maintain the crisp arugula and crunchy almonds.

The Best Way to Keep Ina Garten Roasted Carrot Salad

• Refrigerate Wisely: Store leftover salad in an airtight container for up to 2 days. Keep goat cheese and almonds separate to maintain crispness.
• Prep Ahead Strategy: Roast carrots and make vinaigrette 1 day in advance. Combine ingredients just before serving to keep arugula fresh and crunchy.
• Avoid Soggy Salad: Add dressing and mix ingredients immediately before eating to prevent wilting and maintain optimal texture.
• Freezing Tips: Roasted carrots can be frozen for up to 1 month. Thaw and reheat in oven at 375°F for 10 minutes before adding to salad.

Vibrant Ina Garten Roasted Carrot Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Total Time: 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This elegant roasted carrot salad from Ina Garten combines Mediterranean flavors with simple, fresh ingredients. Crisp herbs and tangy vinaigrette complement sweet caramelized carrots, creating a delightful side dish you’ll want to serve at your next gathering.

---

Ingredients

Scale 1x2x3x

• 2 lbs (907 g) carrots, preferably with leafy tops
• 6 oz (170 g) baby arugula
• 6 oz (170 g) goat cheese, such as Montrachet, medium-diced
• ⅔ cup (100 g) dried cranberries
• ⅔ cup (90 g) roasted, salted Marcona almonds
• ¼ cup (60 ml) pure Grade A maple syrup
• ⅔ cup (160 ml) freshly squeezed orange juice (2 oranges)
• 3 tbsps sherry wine vinegar
• 2 garlic cloves, grated on a microplane
• Olive oil
• Kosher salt
• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat oven to 425°F (218°C), positioning racks to optimize roasting conditions.
2. Carrot Roasting: Thoroughly wash and trim carrots, then generously coat with olive oil, salt, and black pepper. Spread across two baking sheets, ensuring even distribution. Roast for 20 minutes, rotating midway. Drizzle maple syrup and continue roasting for 10-15 minutes until achieving a rich, caramelized exterior. Rest for 10 minutes to cool and intensify flavors.
3. Cranberry Infusion: Simmer cranberries in orange juice, allowing them to soften and absorb the citrusy essence for 10 minutes, creating a vibrant, aromatic component.
4. Vinaigrette Creation: Whisk vinegar, minced garlic, and salt in a bowl. Gradually stream olive oil while mixing to form a smooth, well-integrated dressing.
5. Salad Assembly: In a large bowl, layer arugula, roasted carrots, plump cranberries with their infused liquid, crumbled goat cheese, and toasted almonds. Gently drizzle vinaigrette and toss to ensure complete flavor integration. Serve immediately to maintain optimal texture and taste.

Notes

• Roast Carrots Strategically: Spread carrots in single layer on baking sheets to ensure even caramelization and prevent steaming.
• Control Maple Syrup Coating: Apply maple syrup during last roasting phase to prevent burning and create beautiful golden-brown edges.
• Soften Cranberries Carefully: Steep cranberries in orange juice precisely 10 minutes to develop rich flavor without making them mushy.
• Emulsify Vinaigrette Skillfully: Whisk oil slowly into vinegar mixture to create smooth, well-incorporated dressing that clings perfectly to salad ingredients.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg