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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.

Course Salad
Cuisine American
Keyword easy side dish recipe, holiday recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Linda Spiker


Salad Ingredients:

  • 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

White Balsamic Dressing:

  • 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


Salad Instructions:

  1. Preheat oven to 425 and place rack in upper third of oven.
  2. 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.
  3. 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.
  4. 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!

Dressing Instructions:

  1. Combine ingredients in glass jar with lid and shake! Lightly dress salad. Dressing be used for up to two weeks if refrigerated