My oranges are homegrown and slightly under ripe so my dressing was quite tart. If your oranges are really sweet, then you could cut down the maple syrup, or add 1 tablespoon apple cider vinegar to sharpen up the flavour of the dressing.
I really love ginger so this was a good amount for me, though quite a strong flavour in the salad. If you're less keen, you could halve the quantity of ginger and the dressing would still work well.
For the salad:
Preheat oven to 200C fanbake.
Put your chopped carrots on a baking tray, spray with oil (or toss with a little liquid olive oil), then sprinkle with ground cumin and salt. Roast for about 20 minutes or until softened and charred around the edges.
Remove from the oven and allow to cool a little.
Put all salad ingredients in a large mixing bowl, pour over the salad dressing and give everything a good stir.
My informants tell me this was delicious served with grilled halloumi cheese.