Salade composée avec canneberges, carottes rôties et sauce à l’orange // Cranberry and roasted carrot salad with orange dressing

Welcome to part one of a three part series for Thanksgiving! Instead of my usual weekly post, I will be sharing THREE recipes this week to get you Thanksgiving ready.

Whether you’re looking for something to bring to a Thanksgiving potluck or even hosting a plant-based Friendsgiving of your own, these recipes will be simple to prepare but sure to impress.

Today I’m sharing a simple side dish. I decided to make a nice green salad to balance out all the other rich and hearty Thanksgiving classics. This salad is loaded with autumn color and flavor and will compliment the rest of your meal nicely.

Tomorrow I will be sharing a main dish, and the day after will be dessert! So keep an eye out for those posts as well.

Hope you enjoy these Thanksgiving recipes and let me know what you think down in the comments below!

Ingredients

(Makes 2 to 4 servings, depending on how little or how much you’re serving with it)

• 3-4 medium carrots
• 1 tsp olive oil
• 1 tsp maple syrup
• Salt (to taste)
• Arugula, about two big handfuls
• 1/4 cup almonds
• 1/4 cup dried cranberries
• Orange zest for serving (Optional)

For the dressing :

• Juice of half an orange, about 1/4 cup
• 1 tsp Dijon mustard
• 2 tbs olive oil
• 1 tsp maple syrup
• 1 tsp lemon juice

Directions

1. Preheat the oven to 190°C or 375°F. 
2. Peel the carrots and slice them into rounds (I sliced them diagonally to make oval shapes). 
3. Put the carrots in a baking dish along with the olive oil and maple syrup and a pinch of salt. Stir well and place in the oven for about 25 minutes, until the carrots are softened and just beginning to brown. 
4. In the mean time, rinse the arugula if necessary and place it in a serving bowl and set aside. 
5. Roughly chop the almonds and set aside. 
6. For the dressing, combine all ingredients together in a jar or a bowl and stir well. Set aside. 
7. Once the carrots are cooked, take them out of the oven and let them cool for a few minutes. 
8. When the carrots are cooled, place them in the bowl on top of the arugula along with the dried cranberries, almonds and optional orange zest. 
9. Serve with the orange dressing and enjoy! (*There will most likely be extra dressing*)