Caramelized Roasted Carrot Salad with Orange-Balsamic Vinaigrette
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Caramelized Roasted Carrot Salad with Orange-Balsamic Vinaigrette

Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Keyword: Carrots, Roasted Carrots, Orange, balsamic vinaigrette
Servings: 4


For the salad:

  • 5 large carrots
  • juice of ½ orange
  • 2 tbsp maple syrup
  • 1 head lettuce of your choice washed and dried
  • 2 tablespoons dried cranberries
  • ½ cup cheese crisps you can buy parmesan cheese crisps at the grocery, or make your own

For the dressing

  • 2 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic finely grated
  • pinch allspice
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 3 tablespoons extra virgin olive oil


  • Preheat oven to 375. Cut carrots into 2-inch long pieces, halving or quartering lengthwise if large. Place on a roasting sheet or cast iron skillet and toss with 1 tablespoon olive oil and a sprinkle of salt. Roast until soft, 30 minutes. Pour the juice and syrup into the roasting pan and stir, then cook 5-10 minutes more until caramelized. Scrape into a bowl and let cool completely.
  • For the dressing, combine all the ingredients in a bowl or sealable jar and whisk or shake until combined.
  • Place lettuce in your salad bowl with the cranberries, crumbled cheese and cooled carrots. Toss with dressing and serve. The salad can be composed, without the dressing, a few hours ahead of serving. Dress immediately before serving.