Roasted Carrot & Spinach Salad w/ Maple Vinaigrette

This salad is so simple and SO delicious. It’s got satisfying crunch, sweetness and an ample dose of greens. I love it as an all season salad but find it especially gratifying in the Winter months when my sweet tooth is fierce and I’m trying not to pack on the Holiday pounds.

Salad Ingredients

1 cup organic baby carrots, cut in half

1/4 cup walnuts or pecans

1/2 cup red grapes sliced in half the long way

3 cups fresh organic spinach

1 tsp ground cinnamon

2 tsp olive oil

Dressing Ingredients

5 Tbl Balsamic Vinegar

3 Tbl Real Maple Syrup

2 Tbl Olive Oil

Preheat your oven or air fryer to 375 degrees

First up, roasting the carrots! Mix the chopped carrots, olive oil and cinnamon until well combined. Spread on parchment paper lined sheet pan or place directly into your air fryer and roast for 10 min, toss and continue roasting 8-10 min until carrots are tender. Remove from the oven and let them cool (these are easily prepared a day in advance)

While the carrots are roasting prepare the dressing by adding all dressing ingredients into a mason jar or small bowl and shake or whisk to combine.

When the carrots are cooled and you’re ready to assemble the salad, prepare a bed of spinach and dress with all other salad ingredients and drizzle with dressing. Toss to combine and enjoy!

*optional add ins: sliced cucumber, chopped yellow pepper,