2 lbs carrots,
¼ cup plus 2 tablespoons extra virgin olive oil
ground black pepper
¼ cup pure grade maple syrup
2/3 cup dried craisins
2/3 cup orange juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 cup arugula
1 cup sliced endive
2 cups romaine, chopped
½ cup toasted almonds
Preheat oven to 425F. Cut peeled carrots in a diagonal slice, 1-inch wide by 2-inches long. Place in a bowl with ¼ cup olive oil, 1 teaspoon kosher salt, ½ teaspoon pepper. Toss and transfer to a baking sheet, making sure carrots are in a single layer. IMPORTANT, if not in a single layer, use two baking sheets.
Roast for 20 minutes, until carrots are tender.
Combine carrots onto one sheet pan, add maple syrup, toss and roast for 10 – 15 minutes, until caramelized. Toss and set aside for 10 minutes.
In a small saucepan, combine cranberries and orange juice and bring to a simmer. Set aside for 10 minutes.
In s small bowl, whisk together vinegar, garlic, ½ teaspoon salt and 3 tablespoons olive oil.
In a bowl, combine arugula, endive, romaine and almonds. Add cooled carrots, craisins with their liquid, and the vinaigrette. Toss and serve.
im having a problem printing the recipes this week especially the maple roasted carrot salad
Are you still having trouble? Print functions seem okay now? So sorry.
This recipe looks amazing. One question- in the photo, I think I, seeing some sort of cheese crumbled on top. If that’s the case, is there a substitute you would suggest for a meat meal?
Thank you, Esther lasky
There is cheese in the picture and I made it without the cheese and did not miss the creaminess. You can use some of the new non-dairy crumbled cheeses (very new to the market so stay tuned and watch for them) OR you can add a little Tofutti cream cheese, about 2 tablespoons to the dressing but I just omitted it. I added chestnuts for some great fall richness.