Sticky Maple Roast Carrot & Date Salad Recipe | Abel & Cole
Sticky Maple Roast Carrot & Date Salad
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Total: 40 mins
Tuck right in to this seasonal salad of sticky roast carrots and onion, blissfully drenched in maple syrup and tossed with a zingy-sweet orange dressing, with peppery rocket, toffee-sweet dates and nutty bulgar.
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434 kcal
(per portion)
Ingredients you'll need
  • 300g carrots
  • 1 red onion
  • 75g bulgar wheat
  • 1 orange
  • 4 Medjool dates
  • 50g maple syrup
  • 1 garlic clove
  • 1 tsp cider vinegar
  • 50g rocket
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
You'll need
  • Vegetable peeler
  • Roasting tin
  • Measuring jug
Step by step this way
  • 1.

    Fill your kettle and boil it. Heat your oven to 200°C/Fan 180°C/Gas 6. Trim, peel and halve or quarter the carrots so they're the same size. Peel the red onion and slice it into 8 wedges. Pop the veg into a roasting tin. Drizzle over ½ tbsp olive oil and season with salt and pepper. Toss to mix, then slide into the oven for 20 mins.

  • 2.

    While the veg roast, tip the bulgar wheat into a bowl and cover with 150ml boiling water. Cover with a plate and set aside to soak for 15 mins.

  • 3.

    Slice the skin and pith off the orange. Slice the orange segments out of their membranes and add the segments to a large bowl. Squeeze the peel over a separate bowl to wring out any remaining juice. Stone the Medjool dates and roughly chop them. Add the dates to the orange segments.

  • 4.

    When the veg have roasted for 20 mins, drizzle over the maple syrup and roast for 10 more mins.

  • 5.

    While the veg roast, peel and grate or crush the garlic. Add the garlic and 1 tsp cider vinegar to the bowl of orange juice. Add 1 tbsp olive oil and some salt and pepper. Whisk to make a dressing.

  • 6.

    Add the rocket to the orange and dates. Drain the bulgar wheat if needed, tip it into the bowl and pour in the dressing. Toss to mix. Divide the salad between 2 warm plates, or heap it onto a large serving platter.

  • 7.

    Spoon the roast veg over the salad, drizzling over any juices from the tin. Serve straight away.