I can not say enough good things about this Baby Spinach Salad with Roasted Carrots and Israeli Couscous! Fresh baby spinach, tender roasted carrots, al dente Israeli couscous and pine nuts, all tossed in a flavorful white balsamic vinaigrette. Truly salad perfection!
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Baby Spinach Salad with Roasted Carrots and Israeli Couscous:
For light eaters this salad can be a complete meal, for those that require a little more substance, serve alongside this roasted chicken.
Roasting The Carrots:
There is nothing to roasting carrots. Just peel, slice diagonally, toss in olive oil, sea salt, pepper and a little dill and pop in the oven to roast until the carrots are tender and the edges are browned.
The White Balsamic Vinaigrette:
The dressing on this salad is smooth and creamy with no acidic aftertaste and that is because I use the best white balsamic vinegar on the market, Prelibato from the Malpighi family of Italy (affiliate link). This white balsamic is made with white grapes and aged slowly in wooden vats, it’s actually quite the science! I could drink this stuff straight out of the bottle. That said I also really love this one by O Organics.
A Beautiful Meal or Side Dish:
So unique, lovely, light and delicious. I hope you enjoy this salad as much as my family does.
The Recipe: Baby Spinach Salad with Roasted Carrots and Israeli Couscous:
You will need: a rimmed cookie sheet, parchment paper, sea salt (I buy the tub, it’s a real money saver!), and White Balsamic (the best on earth and shipping is free as of posting) Second choice, O California White Balsamic.
This delicious salad is a meal all by itself! The Israeli Couscous and roasted carrots make it really filling. Be sure to use a high quality white balsamic. It truly makes a difference.
- 1- 5 oz bag spinach
- 8 large carrots, peeled, cut on the diagonal, thinly sliced ( ¼ inch thick)
- 1/2 cup Israeli couscous prepared to package instructions
- ½ cup roasted pine Nuts
- Sea salt
- Freshly ground pepper
- Dried dill
- 1/3 cup olive oil
- 3 Tablespoons white balsamic
- 2 teaspoons chopped garlic
- 1/2 teaspoon Sea salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 425 and place rack in upper third of oven.
Peel carrots, thinly slice on the diagonal. Place on parchment covered rimmed cookie sheet. Drizzle lightly with olive oil, sprinkle with dill, sea salt and pepper. Roast in oven till cooked and the edges of carrots are slightly brown (25-30 minutes) Allow carrots to cool a bit before adding to salad.
While carrots are roasting, toast pine nuts and cook Israeli couscous as package instructions indicate. Rinse with water to cool, drizzle with olive oil, stir and set aside.
Place spinach on a platter, add cooled carrots, couscous and pine nuts. Drizzle with dressing and toss. Plate and lightly sprinkle with flaked sea salt. Don't forget this step!
Combine ingredients in glass jar with lid and shake! Lightly dress salad. Dressing be used for up to two weeks if refrigerated
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