Barefoot Contessa | Maple-Roasted Carrot Salad | Recipes

Ingredients

• 2 pounds carrots, preferably with leafy tops
• Good olive oil
• Kosher salt and freshly ground black pepper
• ¼ cup pure Grade A maple syrup
• 2/3 cup dried cranberries
• 2/3 cup freshly squeezed orange juice (2 oranges)
• 3 tablespoons sherry wine vinegar
• 2 garlic cloves, grated on a Microplane
• 6 ounces baby arugula
• 6 ounces goat cheese, such as Montrachet, medium-diced
• 2/3 cup roasted, salted Marcona almonds