Maple Roasted Carrot And Dried Cranberry Arugula Salad

MAPLE ROASTED CARROT AND DRIED CRANBERRY ARUGULA SALAD

2 lbs. slender carrots
7 T. extra-virgin olive oil, divided use
Flaky salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges) 
3 T. sherry wine vinegar
2 garlic cloves, minced
6 oz. baby arugula
6 oz. goat cheese, coarsely crumbled

Serves 4 to 6.

1. Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long--they will shrink when they roast.

2. Place carrots in a medium bowl with 1/4 cup olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Toss well and transfer to two parchment-lined baking sheets. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

4. Dressing
 In a small bowl, 
combine  
3 tablespoons vinegar
2 garlic cloves  
1/2 tsp. salt. 
Whisk in 3 tablespoons of olive oil. 
Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, and the vinaigrette. Toss well and season with salt and pepper to taste.

Phillis Carey’s Recipe of the Week 3/3/18 -- page 1