Roasted Rainbow Carrot Salad
Cook Time:
30 min
Prep Time:
10 min
Servings:
4
Ingredients
- 2-3 cups sliced rainbow carrots
- 2 cups baby spinach
- 2-3 tbsp olive oil
- ½ cup red onion
- ½ cup apple
- ¼ cup toasted almonds
- 1 tbsp fresh Dill
- 2 tbsp black raisins
Orange Vinaigrette
- ½ cup orange juice
- 1 tsp balsamic vinegar
- 1 tsp Sriracha
- 1 tsp agave
- 1 tbsp olive oil
- A pinch of salt
Directions
- Wash and peel the carrots. Slice them into thin circular discs.
- Cut the baby spinach, red onions and apples and place in a salad bowl.
- Toss the carrot slices with olive oil, salt and pepper
- Preheat the oven to 400F and arrange the carrot slices in a single layer on a baking tray.
- Bake the carrots for 15-20 minutes.
- Take them out of the oven and when still warm,add the finely minced dill and mix well with the carrots.
- Add the warm carrots to the salad bowl with the other ingredients.
- The warmth from the carrots will slightly wilt the cut spinach.
- Toss it all together and serve as a warm salad.
- An orange vinaigrette pairs well with the salad.