Spinach, Goat Cheese and Roasted Carrot Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 399
- Total: 40 min
- Active: 20 min
Ingredients
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
Directions
- 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.
- Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
- 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.