Baby Spinach Salad with Roasted Carrots and Israeli Couscous
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.
easy side dish recipe, holiday recipe
1- 5ozbag spinach
8large carrots, peeled, cut on the diagonal, thinly sliced ( ¼ inch thick)
1/2cupIsraeli couscous prepared to package instructions
½cuproasted pine Nuts
Freshly ground pepper
White Balsamic Dressing:
3Tablespoons white balsamic
1/2teaspoonfreshly 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