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Maple-Roasted Carrot Salad

By guest columnist Charlotte Schwartz
Posted 6/11/21

Several weeks ago, my aunt shared her Easter menu with me, which included a variation on this maple-roasted carrot salad, and I am so glad she did! All the colors and flavors came together so …

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Maple-Roasted Carrot Salad

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Several weeks ago, my aunt shared her Easter menu with me, which included a variation on this maple-roasted carrot salad, and I am so glad she did! All the colors and flavors came together so beautifully that it was quickly devoured by my family. This salad has something for everyone: my sons loved the carrots, my husband enjoyed the combination of the cranberries and feta, and I liked the arugula and hint of maple syrup. I am always drawn to any recipe with maple syrup. My husband and his family have been making syrup for nearly twenty years, and I’ve come to know and love so much about the process and product. In regard to the process, sap season brings the promise of spring. The first warm break after a long, frozen winter means the sap will be running as nature thaws and it’s time to tap. As a product, maple syrup makes memories in our house: waffles on a Sunday morning, little helpers, and sticky hands. It’s something I cherish. The sweet syrup is tempered by the acidity of the vinaigrette in this recipe, and together, they complement the creamy feta and crunchy walnuts. It can be served as a side dish or as a main course. Ingredients 1 lb. carrots Olive oil Salt and pepper ¼ cup pure Grade A maple syrup ⅔ cup dried cranberries ⅔ cup orange juice 3 tbsp white wine vinegar ¼ tsp. garlic powder 6 oz spring mix salad 3 oz feta cheese ⅓ cup walnut pieces Directions: Preheat the oven to 425 degrees. Peel the carrots and cut them into sticks. In a bowl, generously coat the carrots in olive oil and season with salt and pepper. Arrange the carrots in a single layer on a sheet pan. Roast the carrots in the oven for 20 minutes. Remove the pan from the oven, pour the maple syrup over the carrots, toss, and roast for 10 more minutes. Remove the pan from the oven and set aside to cool for 10 minutes. While the carrots are roasting, combine the cranberries and orange juice in a small saucepan, and simmer for 3-5 minutes. Set aside to cool for 10 minutes. In a small bowl, combine the vinegar, garlic powder, ½ teaspoon salt, and 3 tablespoons of olive oil. In a large bowl, combine the spring mix, carrots, cranberries (with their liquid), feta cheese, walnuts, and the vinaigrette. Toss with salad spoons and serve.

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