Recipe from Ina’s “Cooking for Jeffrey,” a favorite cookbook. Ina claims this may be her favorite salad ever. While, I won’t disagree, it’s a bit different than the standard salad and was a nice change, something about it just screamed “Flag this for Thanksgiving!” so let’s go ahead and do just that.

Ina’s Maple-Roasted Carrot Salad

• 2 lb. of carrots
• Olive oil.
• Kosher salt & black pepper
• 1/4 cup maple syrup
• 2/3 dried cranberries
• Juice of two fresh oranges
• 2 T. sherry wine vinegar
• 2 garlic cloves, minced
• 3 T. olive oil
• 6 oz. goat cheese, diced
• 2/3 c. Marcona almonds, diced

1. Preheat oven to 425F.
2. Clean carrots. Cut in half lengthwise, cut into diagonal slices of about 1″ wide, 2″ long. Toss with olive oil, salt, & pepper.
3. Arrange, very sparingly on baking sheets(s) so they roast. Toss about 10 minutes into the roasting, then remove in about another 10 minutes.
4. Toss with maple syrup and roast for another 5-10 minutes, watching to make sure they don’t burn!
5. Combine cranberries with orange juice in a small saucepan. Simmer then set aside for 10 minutes.
6. Make your dressing- combine vinegar, garlic, and a pinch of salt with 3 T. olive oil. Lightly toss arugala with this just before serving.
7. Top with carrots, cranberries, goat cheese, and almonds.
8. Serve!