Maple Roasted Carrot Salad

Preheat the oven to 425 degrees.

Place carrots in a medium bowl with ¹⁄₄ cup of olive oil, 1 tsp salt, ¹⁄₂ tsp pepper. Toss well and transfer to two sheet pans. Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully. Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic and ¹⁄₂ tsp salt. Whisk in 3 tbl of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese chunks, almonds and the vinaigrette. Toss with large spoons and sprinkle with salt to taste. Serve at room temperature.