Salad with spinach, goat cheese and baked carrots
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This salad features hearty carrots, juicy fresh greens, goat cheese for a creamy flavor, and toasted almonds for a delightful crunch. The carrots are pre-roasted in the oven for a richer, sweeter flavor. Choose small carrots that can be roasted and placed in the salad in halves. Dress it all with a fragrant vinaigrette made with sherry vinegar, honey, and Dijon mustard. A colorful, beautiful, and healthy side dish for festive meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch small carrots with tops, trimmed and cut in half lengthwise
- 5 tablespoons extra-virgin olive oil
- 1/4 cup sliced almonds
- 2 tbsp sherry vinegar
- 1.5 teaspoons of honey
- 1.5 tsp Dijon mustard
- 1 small shallot, thinly sliced
- 6 cups baby spinach (about 110 g)
- 1 bunch red lettuce, torn into larger pieces
- 110 g goat cheese, crumbled
- 1/4 cup coarsely chopped fresh chives
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Cooking the dish according to the recipe:
- Place the baking sheet in the oven; preheat to 230°C (450°F). In a large bowl, toss the carrots with 1 tablespoon of olive oil, a generous pinch of salt, and a small amount of freshly ground black pepper. Place the carrots on the hot baking sheet and roast until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, in a small dry skillet, toast the almonds over low heat, stirring frequently, for about 5 minutes. Let cool.
- In a large bowl, combine the vinegar, honey, mustard, and shallots. Gradually whisk in the remaining 1/4 cup olive oil. Add the spinach, lettuce, and almonds and toss to coat. Season with salt and pepper to taste. Transfer the lettuce and carrots to a serving platter. Top with goat cheese and green onions.
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