Dippin'Stix Blog

RECIPE: Roasted Carrot & Spinach Salad

July 16th, 2015 · 1 Comment

Today is National Fresh Spinach Day & we’ve got a fantastic recipe to accompany a fresh spinach salad.

What You’ll Need:
6 trays Dippin’ Stix Baby Carrots with Ranch Dip
1/2 cup slivered almonds
4 cloves garlic, minced
1/4 cup Olive Oil
salt & pepper to taste
1 tsp honey
1 Tbsp apple cider vinegar
1/4 cup dried cranberries
2-4 cups fresh spinach
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1. Preheat oven to 400°F.

2. Chop carrots & combine with almonds, garlic, and olive oil. Season with salt & pepper. Stir to coat. Spread in a single layer on a cookie sheet.
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3. Bake for 20-30 minutes or until carrots are tender, not mushy.
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4. Allow to cool to room temperature.

5. Mix together honey & vinegar, drizzle over cooled carrots. Add in cranberries.
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6. Serve over a bed of fresh spinach.
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Eat your colors & enjoy!

Tags: Dippin'Stix · Recipes ·   · · · · · · ·


 

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