Happy love day and happy first day of the Cookbook Club linkup! We're so excited to have you here and see what you all have cooked from Ina's book. Don't forget to use the linkup tool at the bottom of this post to participate in the linkup and share your recipe!
This Maple Roasted Carrot Salad has been on my radar for awhile and I was excited to give it a try. Ina is my go-to girl in the kitchen, especially when it comes to salads. Ina said this may be her "favorite salad ever". Twist my arm! Ina, all of your salads are my favorites ever. I love that her salads are always filled with simple ingredients and TONS of flavor. Fresh greens, sweet roasted carrots and a simple vinaigrette? What's not to love.
I served this with a roasted pork tenderloin and roasted baby red potatoes. It was the perfect salad and added beautiful color on our plates. This would be a great salad to serve at a dinner party. I skipped on the goat cheese and almonds because I forgot to add them to my grocery list this week but it was still delicious! I also added some chopped romaine to thicken it up. There are so many layers of flavor going on here and I'm completely smitten with this salad. You better believe I will add those in the next time I make this- which will be soon!
The recipe below comes straight from the book. I cut back on the amounts as I only made enough for two servings. I also subbed baby carrots for the regular size ones because that's what I had on hand. Enjoy!
Maple Roasted Carrot Salad
recipe via Ina Garten's Cooking for Jeffrey
2 pounds carrots
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 Tbsp. sherry wine vinegar
2 garlic cloves, grated on a Mircoplane
6 ounces baby arugula
6 ounces goat cheese
2/3 cup roasted, salted Marcona almonds
Preheat oven to 425 degrees.
Trim and scrub the carrots and cut them in half lengthwise, then cut them into large diagonal slices. Place them in a bowl with 1/4 cup olive oil, a little salt and pepper, and toss to coat. Transfer to a sheet pan, making sure they have room to spread out. Use two sheet pans if necessary. Roast for 20 minutes, tossing halfway through.
Once they are done, toss right on the sheet pan with the maple syrup and roast for another 10-15 minutes until the edges are caramelized. Be sure to watch them every few minutes. Toss them with a spatula and let them sit aside for 10 minutes.
Combine the cranberries and orange juice in a small sauce pan and bring to a simmer, then set aside for 10 minutes.
In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon of salt. Whisk in 3 Tablespoons of olive oil. Place the arugula in a large bowl. Add the cranberries (with their liquid), goat cheese, almonds and the vinaigrette. Toss together and sprinkle with salt if needed. Serve at room temperature.
In case you are planners like we are, we have chosen the cookbooks for the next two months! March's book will be Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. April's book will be Mastering the Art of French Cooking by Julia Child. I'm so excited to cook from both of these books!
Thank you for participating this month and we look forward to meeting you all back here in March!
Happy Valentine's Day!