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Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

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Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Spinach and Roasted Carrot Salad

a pile of fresh carrots
This content originally appeared on 
tasteforlife.com
Prep Time:
10 minutes
Yield:
Serves 6

Ingredients

  • 1 lb whole carrots
  • 1 Tbsp avocado oil
  • 1⁄2 cup chopped walnuts
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp unseasoned rice vinegar
  • 1 tsp honey
  • 1 1⁄2 tsp Dijon mustard
  • 1 small shallot, thinly sliced
  • 6 oz baby spinach
  • 1⁄4 cup chopped fresh chives
  • 4 oz soft plain goat cheese, crumbled

Directions

  1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. Peel carrots and then halve lengthwise. Cut into 2 1⁄2 by 1⁄2 inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
  3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
  4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
  5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.

Nutrition Info

196 Calories, 6 g Protein, 11 g Carbohydrates, 3 g Fiber, 15 g Total fat (4 g sat), 177 mg Sodium, ★★★★★ Vitamin A, K, ★★ Vitamin B6, Folate, ★ Vitamin B2 (riboflavin), C, D, E, Magnesium, Phosphorus, Potassium