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Spinach, Goat Cheese, and Roasted Carrot Salad Recipe

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This recipe for Spinach, Goat Cheese, and Roasted Carrot Salad is from The Youngman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch small to medium carrots with tops, trimmed and halved lengthwise
5 T extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
2 T sherry vinegar
1 1/2 tsp honey
1 1/2 tsp dijon mustard
1 small shallot, thinly sliced
6 cups baby spinach (about 4 oz)
1 head red-leaf lettuce, torn into large pieces
4 oz goat cheese, crumbled
1/4 cup roughly chopped fresh chives
Directions:
Directions:
Place a baking sheet in the oven; preheat to 450º. Toss the carrots iwth 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 , 20-25 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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40

 

 

 

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