If you know my mother, then you know she is an incredible cook. She is quite the creative cat when it comes to all things culinary. (Actually, she’s pretty creative all around.) She gets a little inspiration from a show, magazine, or restaurant and runs wild making a delicious masterpiece. I often just stand there with my jaw on the floor, watching her work her magic.

She mentioned this maple roasted carrot salad she concocted to me a few weeks ago and I’ve been craving it ever since. It’s such a fantastic fall meal or side dish. I’m a fan of salads that mix the cool crisp greens with warm roasted vegetables where the cheese gets a bit melty in between. This salad hits the spot––and oh, the flavors!!!!

(Fun fact…did you know you can eat the green tops of carrots? I didn’t, but of course my mom knew. And, low and behold, a large jar of Carrot Top Pesto is now in my fridge…it’s really good…and she is really awesome.)

I hope you enjoy this salad as much as I do! xo

Ingredients:
2 lbs of carrots
3 Tbsp. maple syrup
generous drizzle of olive oil
salt and pepper to taste
1/2 cup toasted almonds
1/2 cup goat cheese
2/3 cup dried cranberries
2/3 cup orange juice
1 bag arugula

Dressing:
3 Tbsp. apple cider vinegar
3 Tbsp oil
3 cloves minced garlic
salt and pepper to taste

Peel carrots, cut into 1 inch size chunks. Toss with olive oil and salt and pepper. Roast at 425 degrees for 20 minutes. Take out the carrots and drizzle on maple syrup. Toss and roast for 5-8 more minutes or until glazed. Set aside. While carrots are in the oven combine cranberries and orange juice in a small sauce pan. Bring to boil and turn off.  Let cranberries set while juice is absorbed.

Combine dressing ingredients and whisk together. In a large salad bowl, add arugula, roasted carrots, cranberries, toasted almonds, goat cheese, and drizzle on dressing. Toss. Serves 4.

Tips: Add shredded rotisserie chicken for protein…or leftover Thanksgiving turkey!