Cozy Autumn Maple Carrot Salad

Today’s Special: Autumn-inspired Maple Glazed Carrot Salad

As the weather cools and the leaves start to change, I find myself craving warm, comforting dishes that celebrate the flavors of fall. Today, I’m excited to share a unique recipe that combines the sweetness of maple syrup with the earthy crunch of roasted carrots. This Maple Glazed Carrot Salad is the perfect side dish for a cozy autumn dinner or a festive holiday meal. Let’s dive in!

Ingredients:

• 500g carrots, peeled and sliced into sticks
• 100ml maple syrup
• 50ml olive oil
• 50g dried cranberries
• 75g pecans, roughly chopped
• 1 tbsp fresh thyme leaves
• to taste
• to taste

Kitchen Tools:

• baking sheet
• mixing bowl
• whisk
• oven

Preheat your oven to 200°C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the maple syrup, olive oil, salt, and black pepper. Add the carrots to the bowl and toss until well coated. Spread the carrots out in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until they are tender and caramelized.

While the carrots are roasting, toast the pecans in a dry skillet over medium heat until they are fragrant, about 5 minutes. Remove from heat and let them cool. In a large serving bowl, combine the roasted carrots, dried cranberries, toasted pecans, and fresh thyme leaves. Toss gently to combine.

Tip:

For an extra burst of flavor, try drizzling a little balsamic reduction over the finished salad before serving. The acidity will balance out the sweetness of the maple glaze perfectly.

This Maple Glazed Carrot Salad weighs approximately 900g when cooked and serves 4 as a side dish. Each serving is around 225g, with an estimated calorie count of 250. I hope you enjoy this unique twist on a classic fall vegetable and make it your own by adding your favorite nuts or dried fruits. Happy cooking!