Baby Spinach Salad with Roasted Carrots – Harmony Valley Farm

Baby Spinach Salad with Roasted Carrots

Yield

Yield: 4 Servings

Ingredients

For the salad

2 tbsp olive oil plus extra for drizzling/spraying
18 oz carrots, cut in half then into pieces
14 oz canned chickpeas, drained and rinsed
2 tsp cumin seeds or powder; I used seeds
handful fresh chive, chopped
½ handful fresh dill, chopped
3 handfuls fresh baby spinach
4 oz pistachios lightly chopped
7 oz feta cheese crumbled

For the dressing

lemon juice from ½ a lemon
1 tbsp honey
2 tbsp olive oil

Instructions

Preheat oven to 395 F. Line a baking sheet with parchment paper
Clean carrots and cut in halves then into smaller pieces (bite size long)
Drain chickpeas and wash then drain again
Place carrots and chickpeas into the prepared baking sheet, sprinkle cumin and drizzle or spray some olive oil, season and mix well
Bake for 30 minutes or until carrots are tender. Use the upper level of your oven. Leave to cool once done
Mix lemon juice, honey and 2 tablespoons oil to make the dressing
Mix baby spinach, chives and dill.
Place the carrots and chickpeas mix over spinach, chives and dill mix.
Pour the dressing over the vegetables and mix. Distribute it into salad bowls.
Sprinkle feta and drizzle some olive oil if you still need it.

Notes

Serve this salad as a main or side dish.

Recipe adapted from www.theseamanmon.com.

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