Roasted and Raw Carrot Salad with Apricots and Orange Maple Vinaigrette


SourceChef Arlene Mead
Prep time
25 minutes
Cooking time
20 minutes
Total time
45 minutes


Wonderful salad that the whole family will enjoy!


10 oz
Rainbow Crunch Carrots (out of a 32oz bag ( about 4))
1⁄4 c
extra virgin olive oil
3 T
extra virgin olive oil
1⁄4 c
orange juice
1 T
apricot preserves
1⁄4 c
chopped dried apricots
1⁄4 c
walnuts (toasted & chopped )
4 t
maple syrup
4 t
red wine vinegar
1 t
Dijon mustard
1 t
orange zest
1 pn
6 c
salad greens (assorted)
1 ds
salt and pepper (to taste)


Preheat oven to 375°F.

Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots. Place in the ice water to chill (the ribbons will curl after a while in the water) peel and cut remaining carrots into quarters, then in half and place on a baking sheet ; drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from the oven and set aside at room temperature.  This can be done ahead of time.

Lower the oven temperature to 350°F.

Toast the walnut pieces in the oven for 5-10 minutes, or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside.

For the vinaigrette, in a medium bowl, whisk the orange juice, apricot preserves, maple syrup, red wine vinegar, mustard, orange zest, and cinnamon, slowly whisk in ¼ cup plus 2 tbsp of olive oil. Stir in chopped apricots. Season vinaigrette with salt and pepper.

Remove the carrot ribbons from the ice water and pat dry with paper towels. Divide the roasted carrots among six salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among plates. Sprinkle a few walnuts on each salad and serve.