Spring Roasted Carrot Salad - A Salad For All Seasons
Hey busy mom!
We know Easter is yet to come, but this recipe is a hit in our household and we just couldn’t wait to share it with you. On today’s Meal Mondal, we’d like to take you to a throwback to our spring roasted carrot salad which is something you and your family will definitely enjoy.
This colorful salad has everything covered - healthy ingredients, delicious vinaigrette, lots of protein, vitamins, and minerals… all in one delicious and inviting meal. The result will take your taste buds on a spin because it’s sweet, tangy, and has that crunchy texture (thanks to the roasted carrots and a sprinkling of pecans and sweet raisins!). This takes a little more time to prepare than your usual salad, but it is going to be worth the wait.
As we all know, carrots are loaded with beta carotene which improves our hair and skin, and also helps us maintain good eyesight. It improves our immune system and reduces the risk of cognitive decline. A great source of carbs, fiber, vitamins, and minerals, and can be considered as one of those perfect foods out there because it can be added to lots of meals, and can be eaten cooked or raw.
We can’t wait to help you put this almost perfect ingredient to good use. Let’s start.
Baby carrots (or julienned carrots)
Spinach (3-4 cups)
A 9x9 glass container (or whatever you feel like using)
Optional: cooked and sliced chicken breast
For the vinaigrette:
3 tbsp of freshly squeezed lemon juice
1 ½ tsp red wine vinegar
1 ½ tsp olive oil
1 tsp honey
Pinch of pepper
Pinch of salt
Pre-cooking: Oven roast some baby carrots or regular carrots that are cut into small, bite-sized pieces. Feel free to pour some olive oil onto the carrots, and a pinch of salt and pepper to taste. Some recipes call for balsamic vinegar and rosemary as well for that elevated, tangy taste. This is totally up to you.
Take your baking tray out of the oven once the carrots are cooked and crunchy. Now we’re ready to work on our salad.
First, grab a bag of spinach leaves and transfer them into your container.
Add the roasted carrots into the container together with thinly sliced onions. Sprinkle lots of pecans, raisins, and bleu cheese on top, too. This will give it a bit more crunch, sweetness, and protein.
Now let’s put our hands together to make the vinaigrette. In a small container, mix some freshly squeezed lemon juice, red wine vinegar, olive oil, and honey. Add a dash of salt and pepper to taste. Mix it well with a tiny egg beater or a fork.
And voila! All you have to do is pour the tangy vinaigrette over the salad. Slightly toss the vegetables to make sure that everything is covered. Yum! This salad is going to make your heavy lunch or dinner even more inviting, and you can also have it as a snack.
You and your kids are gonna love this. We are so excited to know what you think of this recipe. Just watch the full Meal Monday video here and leave your thoughts in the comment section.
Have a great week, and see you on our next Meal Monday video!
- Micah from Mom Training