Maple-roasted carrot salad

Indulge in the sweet and savory flavors of maple-roasted carrots in this vibrant salad. Perfectly balanced with fresh greens and a zesty vinaigrette.

Ingredients:

• 910g carrots, preferably with leafy tops
• Good olive oil 
• Kosher salt and freshly ground black pepper 
• 1/4 cup pure Grade A maple syrup 
• 2/3 cup dried cranberries 
• 2/3 cup freshly squeezed orange juice (2 oranges) 
• 3 tablespoons sherry wine vinegar 
• 2 garlic cloves, grated on a Microplane 
• 170g baby arugula 
• 170g goat cheese, such as Montrachet, medium-diced 
• 2/3 cup roasted, salted Marcona almonds

Instructions:

1. Heat up the oven to 220 °C.
2. Prepare the carrots by cutting and cleaning them. If the carrots are thicker than 1 inch, slice them in half lengthwise. Cut the carrots into large diagonal pieces measuring 1 inch wide × 2 inches long (keep in mind they will reduce in size while roasting) and place them in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly and then spread them out onto two baking sheets. (If you crowd them on one sheet, they will steam rather than roast.) Roast for about 20 minutes, giving them a quick toss halfway, until they become tender. Combine all the carrots onto one baking sheet, add the maple syrup, mix it well, and roast for an additional 10 to 15 minutes, until the edges caramelize. Be attentive during this step! Stir them using a spatula and allow them to rest for 10 minutes.
3. Simultaneously, place the cranberries and orange juice in a small saucepan, bring it to a simmer, and let it sit for 10 minutes.
4. In a separate small bowl, mix together the vinegar, garlic, and 1/2 teaspoon of salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and combine it with the carrots, cranberries (including the liquid), goat cheese, almonds, and the dressing. Toss using large spoons, add a sprinkle of salt, and serve at room temperature.

Summary:

• Calories: 2263 kcal
• Fat: 112 g
• Protein: 67 g
• Carbs: 277 g
• Potassium: 4935 mg
• Magnesium: 525 mg