Ina Garten’s Irresistible Roasted Carrot Salad Recipe

Roasted carrot salad bursts with unexpected flavor combinations that transform humble vegetables into a culinary masterpiece.

Vibrant orange roots caramelize under high heat, developing deep, rich undertones that dance across your palate.

These earthy vegetables absorb sweet and tangy notes through careful seasoning and precise roasting techniques.

Delicate greens provide a crisp counterpoint to the tender, caramelized carrots, creating a textural symphony in each bite.

Every forkful promises a harmonious blend of sweet, savory, and slightly peppery elements that surprise and delight.

Fresh ingredients elevate this dish from simple side to conversation-starting centerpiece, making it perfect for intimate gatherings or elegant dinner parties.

Complex yet approachable, this salad challenges traditional vegetable preparations with its innovative approach: come hungry and leave inspired.

Why Roasted Carrot Salad Feels So Bright

• Elevate Roasted Carrots: This recipe transforms humble carrots into a gourmet side dish by roasting them with maple syrup, creating a caramelized exterior that brings out their natural sweetness and depth of flavor.
• Quick and Elegant Preparation: The method is surprisingly simple yet produces a restaurant-quality salad that looks and tastes impressively complex, making it perfect for both weeknight dinners and special occasions.
• Texture Symphony: Each bite delivers a delightful contrast of soft roasted carrots, crunchy almonds, creamy goat cheese, and peppery arugula, ensuring an exciting mix of textures that keeps every mouthful interesting.
• Nutrient-Packed Flavor Explosion: Packed with wholesome ingredients like antioxidant-rich carrots, protein-filled almonds, and vitamin-loaded arugula, this salad offers a nutritious meal that doesn't compromise on taste or excitement.

What Goes Into Ina’s Roasted Carrot Salad

• Carrots: Sweet root vegetable that becomes caramelized and tender when roasted, choose medium-sized for even cooking.

• Arugula: Peppery green that adds a fresh, crisp base to the salad, select bright and crisp leaves.
• Goat Cheese: Creamy cheese that provides tangy richness, look for soft and fresh variety.
• Almonds: Crunchy nuts that offer textural contrast, whole or sliced work well.

• Olive Oil: Rich oil for roasting and dressing, use extra virgin for best flavor.
• Maple Syrup: Sweet ingredient for caramelizing carrots, pure maple syrup recommended.
• Dried Cranberries: Tart fruit that adds sweet-sour accent, choose plump and moist berries.
• Orange Juice: Liquid for plumping cranberries, fresh juice preferred.
• Red Wine Vinegar: Acidic component for vinaigrette, provides bright tang.
• Garlic: Aromatic that adds depth to dressing, fresh cloves are best.
• Salt: Flavor enhancer for both roasting and dressing.
• Black Pepper: Spice that adds gentle heat, freshly ground preferred.

How to Roast Carrots for Maximum Flavor

Step 1: Prepare Oven and Baking Sheets

Preheat oven to 425°F. Line two baking sheets with parchment paper for easy cleanup.

Step 2: Season Carrots

• Olive oil
• Salt
• Black pepper

Spread seasoned carrots evenly across baking sheets.

Step 3: Roast and Caramelize

Roast carrots for 20 minutes, stirring halfway through. Drizzle maple syrup over carrots and continue roasting for additional 10-15 minutes until edges turn golden brown. Remove from oven and let cool for 10 minutes.

Step 4: Prepare Cranberry Mixture

In a small saucepan, combine cranberries and orange juice. Simmer gently, then remove from heat and let steep for 10 minutes.

Step 5: Create Vinaigrette

• Vinegar
• Minced garlic
• Salt

Slowly incorporate olive oil while whisking to create a smooth dressing.

Step 6: Assemble Salad

• Roasted carrots
• Cranberry mixture
• Arugula
• Crumbled goat cheese
• Sliced almonds

Drizzle vinaigrette over ingredients and gently toss to combine. Serve immediately and enjoy!

Tips for Balancing Sweet and Savory Notes

• Slice Strategically: Cut carrots into uniform pieces to guarantee consistent roasting and ensure each bite has the perfect texture and caramelization.
• Oil Matters: Choose a high-quality extra virgin olive oil that enhances the natural sweetness of the carrots and helps create a beautiful golden-brown exterior.
• Honey Harmony: Start with less honey and taste as you go, allowing you to control the sweetness and complement the carrots' natural earthy flavor.
• Roasting Rhythm: Keep a close eye on carrots during cooking, as they can quickly transition from beautifully caramelized to burnt in just a few minutes.
• Herb Magic: Fresh herbs like parsley or thyme will elevate the salad, adding a bright, aromatic layer that cuts through the roasted carrots' richness.

How to Store Roasted Carrot Salad Just Right

• Vacuum Seal: Transfer the roasted carrot salad into vacuum-sealed bags to lock in freshness and prevent moisture exposure. Remove excess air completely to maintain crisp textures and prevent potential bacterial growth.
• Glass Container Method: Choose rectangular glass containers with tight-fitting lids for optimal storage. Stack containers strategically to maximize refrigerator space while keeping carrots and other ingredients separate and well-preserved.
• Temperature Control: Position containers on middle refrigerator shelves away from temperature fluctuations near doors. Maintain consistent cool temperatures between 35-40°F to preserve salad quality and prevent premature spoilage.

Add-Ins to Refresh Roasted Carrot Salad

• Spicy Roasted Carrot Fiesta: Add diced jalapeños and sprinkle chili powder on carrots before roasting for a Mexican-inspired kick. Replace goat cheese with queso fresco and swap almonds for toasted pepitas.
• Mediterranean Herb Garden Salad: Incorporate fresh rosemary and thyme during roasting. Use feta cheese instead of goat cheese and add kalamata olives. Replace maple syrup with honey and include chopped fresh mint leaves.
• Moroccan-Inspired Carrot Medley: Dust carrots with ground cumin, coriander, and cinnamon before roasting. Switch goat cheese for crumbled preserved lemon and add chopped dates. Include toasted pistachios for extra crunch and drizzle with harissa-infused vinaigrette.
• Autumn Harvest Celebration: Mix roasted butternut squash cubes with carrots. Use pumpkin seeds instead of almonds and include dried cranberries. Swap arugula for mixed winter greens and sprinkle with crumbled blue cheese.

Wrapping Up Roasted Carrot Salad

Roasted carrot salad emerges as culinary poetry, blending sweet maple-glazed carrots with tart cranberries and peppery arugula.

Ina Garten’s masterpiece transforms simple ingredients into a symphony of flavors dancing across palates.

Creamy goat cheese and crunchy almonds provide delightful textural contrasts that elevate each forkful.

Mediterranean-inspired vinaigrette whispers complexity through garlic and bright citrus undertones.

Seasonal produce becomes haute cuisine through careful roasting and strategic ingredient selection.

Seasonal celebration waits on your plate – grab ingredients, channel your inner barefoot contessa, and create magic that sparks conversation, demands social media shares, and makes followers click that like button with culinary enthusiasm.

Ina Garten Roasted Carrot Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

• Total Time: 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Mediterranean-inspired Roasted Carrot Salad blends sweet, caramelized carrots with fresh herbs and tangy goat cheese. Guests will savor Ina Garten’s delightful recipe that elevates simple ingredients into an elegant side dish perfect for any gathering.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds carrots, preferably with leafy tops
• 6 ounces baby arugula
• 6 ounces goat cheese, such as Montrachet, medium-diced

Nuts and Dried Fruits:

• ⅔ cup dried cranberries
• ⅔ cup roasted, salted Marcona almonds

Liquid and Seasoning Ingredients:

• ¼ cup pure Grade A maple syrup
• ⅔ cup freshly squeezed orange juice (2 oranges)
• 3 tablespoons sherry wine vinegar
• 2 garlic cloves, grated on a microplane
• Good olive oil
• Kosher salt
• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to a toasty 425°F (218°C), preparing for a culinary transformation.
2. Meticulously wash and trim the carrots, ensuring a clean surface. Lavishly coat with olive oil, generously sprinkling salt and freshly ground black pepper. Distribute evenly across two expansive baking sheets.
3. Slide the carrot-laden sheets into the preheated oven. Roast for 20 minutes, gently turning the carrots midway to promote even caramelization. Drizzle maple syrup over the vegetables and continue roasting for an additional 10-15 minutes until they develop a rich, golden-brown exterior. Allow the carrots to rest and cool for 10 minutes.
4. In a petite saucepan, gently simmer the cranberries with orange juice, creating a vibrant, fragrant mixture. Let the berries steep and soften for 10 minutes, developing intense flavors.
5. Craft a zesty vinaigrette by combining vinegar, minced garlic, and salt in a compact bowl. Whisk vigorously while streaming in olive oil until emulsified.
6. Assemble the salad in a spacious bowl, layering peppery arugula, roasted carrots, plump cranberries with their aromatic liquid, crumbled goat cheese, and crunchy almonds. Drizzle the vinaigrette and toss gently to ensure every ingredient is perfectly coated. Serve immediately to enjoy maximum flavor and texture.

Notes

• Slice carrots uniformly to guarantee consistent caramelization and texture throughout the roasting process.
• Drizzle generous olive oil to create a golden, crispy exterior that enhances natural carrot sweetness.
• Experiment with honey quantities to personalize the glaze, ranging from subtle hints to bold caramelized notes.
• Watch the oven carefully during final roasting minutes, as carrots can quickly transition from perfectly caramelized to burnt.
• Chop fresh herbs moments before adding to preserve vibrant aromatics and maximize flavor complexity.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290 kcal
• Sugar: 16 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 15 mg