This feel-good, healthy spinach salad is loaded up with plenty of roasted carrots and beets and doused in an unreal maple vinaigrette.---Kick those healthy diets into high gear!
4.5 from 2 votes

Maple-Roasted Beet and Carrot Spinach Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings
Calories 277 kcal


  • 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
  • 1/4 cup maple syrup
  • 1 tablespoon yellow mustard
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. 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.
  2. Once vegetables are cooled, toss in a large bowl with spinach, almonds, and goat cheese. Set aside for a moment to make the dressing.
  3. 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.
  4. Just before serving, drizzle dressing over spinach salad and gently toss to coat. Serve immediately.