Maple-roasted carrot salad from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 46) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on November 27, 2024

    A delicious salad that stood up well to alterations. I scaled it down to serve 2 as a side dish, including cutting way back on the vinaigrette (1 T olive oil and 1 t sherry vinegar). I also strained the cranberries after simmering and didn't add the juice to the salad. Roasted 4 smallish carrots the day before and used a little over 1 T maple syrup (the carrots would be a nice side on their own). Subbed blue cheese that needed using and toasted walnuts for the almonds.

  • Wende on November 22, 2024

    This is so delicious. The combination of ingredients is hard to beat, hits every flavor note, and practically scream fall, although I would happily eat it any time. It's pretty with rainbow carrots, too. I haven't made it in a while, but my son, who always loved when I made this, is coming for Thanksgiving and requested it, which is great because it fulfills the salad requirement as well as a side dish!

  • anya_sf on April 13, 2017

    I roasted 1.5 lbs carrots on a single sheet pan (didn't seem too crowded), and also reduced the other ingredients to make 2/3 recipe, except the arugula (used a 7 oz bag) because I prefer more greens. Didn't need extra salt at the end. We thought it was too sweet overall. There was too much liquid if all used, so arugula was a bit soggy. I would only make it again with less maple syrup, orange juice, and cranberries. I served it with roasted pork, which went well with it.

  • ksg518 on December 30, 2016

    Great salad. Substantial enough to be a light dinner. As previously noted, it makes a lot of dressing so either use it sparingly or up the amount of carrots. We've used pecans instead of almonds with great results.

  • Kfaber on December 20, 2016

    A really tasty salad. So many different flavors

  • vickster on November 29, 2016

    Delicious salad! The roasted carrots work wonderfully with all the other ingredients. Don't use too much dressing - I wasn't watching and ended up drowning the salad.

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