Maple Roasted Carrot Salad

For the Salad

8 oz carrots, peeled and cut into 1/2-inch x2-inch pieces

1 tbsp extra virgin olive oil

1 tbsp pure maple syrup

4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce

3 tbsp crumbled goat cheese

3 tbsp dried cranberries

2 tbsp chopped pistachios

For the Orange Vinaigrette

3 tbsp orange juice

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

sea salt and pepper, to taste

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Place the carrots on the prepared baking sheet and drizzle with the olive oil. Lightly season with sea salt. Toss until coated, then spread in a single layer on the baking sheet. Bake for 20 minutes, tossing halfway. Drizzle with the maple syrup, and bake an additional 5-10 minutes until tender and caramelized. Let cool slightly for a few minutes.

Whisk together or shake in a small bowl or jar the orange juice, olive oil, and red wine vinegar. Season with sea salt and pepper to taste.

In a serving bowl or plate, toss the roasted carrots, Little Leaf Farms Baby Red & Green Leaf Lettuce, goat cheese, dried cranberries, and pistachios. Drizzle with the orange vinaigrette, and toss one more time.

Serve immediately and enjoy.

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