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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!
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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 277kcal


  • 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


  • 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