Spinach, Goat Cheese and Roasted Carrot Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 bunch small to medium carrots with tops, trimmed and halved lengthwise

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 cup sliced almonds

2 tablespoons sherry vinegar

1 1/2 teaspoons honey

1 1/2 teaspoons Dijon mustard

1 small shallot, thinly sliced

6 cups baby spinach (about 4 ounces)

1 head red-leaf lettuce, torn into large pieces

4 ounces goat cheese, crumbled

1/4 cup roughly chopped fresh chives


  1. Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
  2. Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
  3. Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.