Grilled Carrot and Spinach Salad
Grilling carrots elevates their sweetness with a caramelized, crispy char. Pair these smoky chargrilled veggies with fresh greens, crunchy walnuts and a zingy dill vinaigrette dressing.
Recipe - Downers Grove, IL
Grilled Carrot and Spinach Salad
0
Servings4
0Calories311
Ingredients
8 medium carrots with tops trimmed and halved lengthwise
2 Tbsp. Fresh Thyme olive oil
1/4 tsp. Fresh Thyme fine sea salt
1/4 tsp. freshly cracked black pepper
5 oz. fresh baby spinach
1 recipe Dill Vinaigrette Dressing
1/4 cup toasted chopped walnuts
2 Tbsp. dried cranberries
1 Tbsp. minced fresh dill
1/4 cup vegetable oil
1 tsp. Fresh Thyme honey
3 Tbsp. white wine vinegar
1/2 tsp. Fresh Thyme Dijon mustard
1 clove minced garlic
2 Tbsp. minced fresh chives
2 Tbsp. minced fresh dill
Directions
- Prepare charcoal or gas grill for grilling over direct medium heat.
- Fill large saucepan half full with water. Bring water to a boil.
- Cook carrots in boiling water for 5 minutes; drain.
- Place in ice water to cool immediately. Drain.
- In a large bowl, toss carrots with olive oil, salt, and pepper.
- Grill carrots for 4 to 6 minutes, turning once, until lightly charred on edges.
- Just before serving, place spinach in a large bowl and toss with 3 Tbsp. of dressing.
- Arrange on serving platter.
- Toss remaining dressing with carrots and arrange over spinach.
- Sprinkle with walnuts, cranberries, and fresh dill.
Dill Vinaigrette Dressing:
- In a small bowl, whisk together 1/4 cup vegetable oil, 1 tsp. Fresh Thyme honey, 3 Tbsp. white wine vinegar, 1/2 tsp. Fresh Thyme Dijon mustard, 1 clove minced garlic, 2 Tbsp. minced fresh chives, and 2 Tbsp. minced fresh dill.
Nutritional Information
Each serving contains: 311 calories, 26 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 250 mg sodium, 19 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 480% vitamin A, 25% vitamin C, 91% calcium, 11% iron
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
311
Calories
Shop Ingredients
Makes 4 servings
Organic Bag Carrots - 16 Ounce
$1.49$0.09/oz
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
Josie's Organic Baby Spinach - 5 Ounce
$3.49$0.70/oz
Not Available
Fisher Chopped Walnuts - 10 Ounce
$9.19$0.92/oz
Ocean Spray Dried Cranberries - 12 Ounce
$5.69$0.47/oz
Fresh Thyme Organic Dill - 0.75 Ounce
$2.50$3.33/oz
Not Available
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Fresh Thyme White Wine Vinegar - 16.9 Ounce
$3.49$0.21/oz
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Garlic - 1 Each
$0.69
Fresh Thyme Organic Chives - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme Organic Dill - 0.75 Ounce
$2.50$3.33/oz
Nutritional Information
Each serving contains: 311 calories, 26 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 250 mg sodium, 19 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 480% vitamin A, 25% vitamin C, 91% calcium, 11% iron
Directions
- Prepare charcoal or gas grill for grilling over direct medium heat.
- Fill large saucepan half full with water. Bring water to a boil.
- Cook carrots in boiling water for 5 minutes; drain.
- Place in ice water to cool immediately. Drain.
- In a large bowl, toss carrots with olive oil, salt, and pepper.
- Grill carrots for 4 to 6 minutes, turning once, until lightly charred on edges.
- Just before serving, place spinach in a large bowl and toss with 3 Tbsp. of dressing.
- Arrange on serving platter.
- Toss remaining dressing with carrots and arrange over spinach.
- Sprinkle with walnuts, cranberries, and fresh dill.
Dill Vinaigrette Dressing:
- In a small bowl, whisk together 1/4 cup vegetable oil, 1 tsp. Fresh Thyme honey, 3 Tbsp. white wine vinegar, 1/2 tsp. Fresh Thyme Dijon mustard, 1 clove minced garlic, 2 Tbsp. minced fresh chives, and 2 Tbsp. minced fresh dill.