Maple-Roasted Beet and Carrot Spinach Salad
Servings 6 -8 servings
- 3 medium carrots peeled and sliced 1/4-in thick
- 3 medium beets peeled and sliced 1/4-in thick
- 3 tablespoons maple syrup
- 3 tablespoons olive oil
- 6 cups baby spinach leaves
- 1/2 cup almonds toasted
- 1/2 cup crumbled goat cheese
- BALSAMIC-MAPLE DRESSING:
- 1/4 cup maple syrup
- 1 tablespoon yellow mustard
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Toss carrots and beets with maple syrup and olive oil until coated. Spread in a single layer on a greased baking sheet. Roast at 400F 20-25 minutes or until vegetables are tender. Remove from oven and cool.
Once vegetables are cooled, toss in a large bowl with spinach, almonds, and goat cheese. Set aside for a moment to make the dressing.
In a mason jar with a tight-fitting lid, combine all dressing ingredients and shake several times until smooth. Season with salt and pepper to taste.
Just before serving, drizzle dressing over spinach salad and gently toss to coat. Serve immediately.
Serving: 1g | Calories: 277kcal | Carbohydrates: 20.2g | Protein: 7.1g | Fat: 19.8g | Saturated Fat: 5.4g | Polyunsaturated Fat: 14.4g | Cholesterol: 15mg | Sodium: 136mg | Fiber: 2.6g | Sugar: 15.1g