Maple-Roasted Carrot Salad

You’ll never get so many compliments for a salad. Maple-roasted carrots, goat cheese and roasted pepitas are tossed with greens in an apple cider vinaigrette making for a melange that hits all the marks: sweet, salty, tangy, creamy and crunchy. Throw on some roasted chicken or jammy eggs and you can call it dinner.

Yield: 4 to 6 servings

Prep Time: 25 minutes, plus cooling time

Cook Time: 30 minutes

Total Time: 55 minutes, plus cooling time

For the Roasted Carrots:

2 pounds carrots Juniper Hill Farm rainbow carrots, cut into 1-inch pieces

¼ cup olive oil

4 thyme sprigs

Maine sea salt and freshly ground black pepper, to taste

2 tablespoons Oliveria Maple maple syrup

For the Dressing:

6 tablespoons Dwight Miller Orchards organic apple cider vinegar

2 tablespoons Oliveria Maple maple syrup

1 teaspoon Dijon mustard

1 Greenville Farm garlic clove, minced

Maine sea salt and freshly ground black pepper, to taste

½ cup olive oil

For the Salad:

8 cups Radicle Farm Chef’s Selection greens

2 cups Indoor Organic Gardens of Poughkeepsie rainbow microgreens

½ cup Stony Brook roasted pepitas

½ cup Acorn Hill Dairy honey and lavender goat cheese, crumbled


  1. Roast the carrots: Preheat the oven to 450°. On a sheet pan, toss the carrots with the olive oil, thyme, salt and pepper. Roast until tender and golden, 20 to 25 minutes. Drizzle the maple syrup over the carrots and continue to roast until lightly caramelized, 2 minutes more. Remove from the oven and let cool completely.
  2. Meanwhile, prepare the dressing: In a medium bowl, whisk all the dressing ingredients except the olive oil until smooth. While whisking, slowly stream in the oil until a smooth dressing forms.
  3. Assemble the salad: In a large bowl, toss the greens, microgreens, pepitas, goat cheese and roasted carrots with the dressing to coat. Transfer to a large platter and serve.

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