A well balanced roasted carrot salad full of spinach, quinoa, pomegranate arils, and almonds. This salad is hearty enough to stand on it's own, or sit next to the rich Holiday foods.
This salad can be made ahead for easy meal prep.
1poundrainbow carrotsabout 5-6, peeled, sliced into ¼" rounds
4ouncesfresh spinachI used red heirloom
½cupfresh pomegranate seeds
2Tablespoonsplus 2 teaspoons olive oildivided
2Tablespoonsfresh lemon juice
Salt and pepperto taste
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Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place quinoa in a fine-mesh sieve and rinse well. Transfer to a 2 quart pan and add the vegetable broth. Bring just to a boil, then lower heat to simmer. Cover and let cook for 15-20 minutes. Remove from heat and set aside.
Meanwhile, toss carrots with the 2 teaspoons olive oil. Place on prepared baking sheet. Roast in oven for 20 minutes, or until tender. Remove from oven and let cool slightly.
In a large serving bowl, toss spinach with the cooked quinoa. Top with the roasted carrots, pomegranate, chopped seeds, and raisins.
Whisk together olive oil, lemon juice, and cumin. Season with salt and pepper. Pour over the salad and gently toss. Serve immediately or cover and refrigerate until ready to serve.
Leftovers will keep for several days in the fridge. To keep longer or make in advance, do not add the vinaigrette until ready to serve.