Traditional Heritage

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.

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