Roasted Carrots & Arugula Salad
Prep time
Cook time
Total time
Make the most out of summer with this light, refreshing and oil-free salad with fresh roasted carrots.
Recipe type: american
Cuisine: salad
Serves: 3-4
  • 1 bunch carrots
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • pinch of salt and ground black pepper
  • a large bunch of arugula
  • 4 tablespoons fresh lime juice
  • 4 tablespoons rice vinegar
  • 1 tablespoon water
  • 1½ teaspoons maple syrup
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • 1 red Fresno chili, finely chopped (optional) adds heat
  1. Heat the oven to 400 degrees F.
  2. Whisk together the 1 tablespoon maple syrup and 1 tablespoon lime juice. With a small pastry brush brush the carrots with the mixture, coating both sides.
  3. Place the carrots into oven for approximately 20 minutes or until soft and caramelized.
  4. Whisk together the vinaigrette ingredients. Taste for seasoning. If too tart, you can add more water or a little more maple syrup. Toss half of the dressing with the arugula, taste and add more as needed. Taste for seasoning.
  5. Place a mound of arugula salad on a plate with roasted carrots.
Recipe by Ordinary Vegan at