This is the second salad featured in my “Salad Series”. This simple Spinach Salad has organic spinach, spiralized carrots, roasted Brussels sprouts, slivered almonds and raisins. It is an excellent base for additional ingredients such as meat, eggs, sweet potato or rice. Without further ado…
Lay spinach out on plate.
Rinse and peel carrot. Spiralize carrot to make ringlets, or just peel into strips. Place on plate.
Cut ends off of Brussels sprouts and discard any damaged leaves. Thinly slice Brussels and then lay them out on a greased baking pan (I used coconut oil). Sprinkle with pink salt and dill. Bake at 375 degrees F (bottom rack of oven) for 15 minutes. Remove from oven and arrange on plate.
Top spinach with slivered almonds.
Top spiralized carrot with raisins.
Dressing, balsamic vinegar, hummus or mustard would work nicely drizzled on this spinach salad. Like I mentioned before, I also recommend adding some protein or carb source to make this salad more filling. I ate mine along with grass-fed steak.