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
- 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
Instructions
- Preparation: Preheat oven to 425°F (218°C), positioning racks to optimize roasting conditions.
- 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.
- Cranberry Infusion: Simmer cranberries in orange juice, allowing them to soften and absorb the citrusy essence for 10 minutes, creating a vibrant, aromatic component.
- Vinaigrette Creation: Whisk vinegar, minced garlic, and salt in a bowl. Gradually stream olive oil while mixing to form a smooth, well-integrated dressing.
- 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