This Maple-Roasted Carrot Salad feels like a guilty pleasure (it almost is), but it’s main ingredients are carrots and arugula, so have at it! Ina Garten goes as far as saying this may be her favorite salad ever, so I’ve deduced she’s probably like me–a sugar addict! This salad has no shortage of sweetness. Carrots roasted in maple syrup and cranberries soaked in orange juice make this meal or side basically a healthy dessert! It was perfect with a salmon fillet which caught any run off juices nicely. The real star, though, toasted Marcona almonds. YES, PLEASE!
How to make it an A+: All the flavors blend together really well. In terms of recipe adjustments, I would just quickly cook the garlic in the olive oil, then add the salt and vinegar once off the heat. That amount of fine raw garlic makes the salad too harsh and leaves a strong taste in your mouth for hours. Other than that, be aware you may need to cook the carrots a little while longer to get those true caramelized edges.