Sticky Maple Roast Carrot & Date Salad | Abel & Cole
Sticky Maple Roast Carrot & Date Salad
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Prep: 20 mins
Cook: 30 mins
Treat yourself with this seasonal salad of sticky roast carrots and onion, blissfully drenched in maple syrup and tossed with a zingy-sweet orange dressing, with peppery bite from rocket, fudginess from fresh dates and crunchy toasted seeds for a nutty finish.
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364 kcal
(per portion)
Ingredients you'll need
  • 300g carrots
  • 1 red onion
  • 1 orange
  • 4 Medjool dates
  • 50g maple syrup
  • 1 garlic clove
  • 1 tsp cider vinegar
  • 2 handfuls of rocket
  • 25g sunflower seeds
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the carrots and slice them into quarters. Peel the onion and slice it into around 8 wedges. Pop the carrots and onions in a roasting tin. Drizzle over ½ tbsp oil and season with a pinch of salt and pepper. Toss to mix, then slide into the oven and roast for 20 mins.

  • 2.

    While the veg roast, slice the skin and pith off the orange. Use a small, sharp knife to slice the orange segments out of their papery membranes. Slide the segments into a large bowl. Squeeze the membranes over a separate bowl to wring out any juice. Pop the stones out of the dates and roughly chop them. Add them to the orange segments.

  • 3.

    The veg should have roasted for 15 mins by now. Take them out of the oven, drizzle over the maple syrup and return to the oven for a further 10 mins.

  • 4.

    While the veg roast, peel and grate or crush the garlic. Add the garlic and 1 tsp cider vinegar to the small bowl with the orange juice. Pour in 1 tbsp olive oil and season with salt and pepper. Whisk together with a fork to make a dressing.

  • 5.

    Add the rocket to the orange segments and dates. Pour in the dressing and toss to mix. Divide the salad between 2 warm plates or heap onto a large serving platter.

  • 6.

    Set a dry frying pan over a medium heat. Tip in the sunflower seeds and toast for 2-3 mins till golden.

  • 7.

    Spoon the roast carrots and onions onto the salad, drizzling over any juices from the tin. Scatter over the toasted sunflower seeds and serve.

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