Curried Roast Carrot, Fresh Spinach and Apple Salad
The spicy-sweet glazed, warm carrots tossed with fresh greens and apples are a great
tasting combination. With time, the greens wilt and the salad is deliciously transformed.
6-8 large carrots, peeled, 1/2 inch thick diagonal slices
1 bunch fresh spinach leaves, washed, de-stemmed, torn into bite-sized pieces
1 or 2 red skinned apples, cut into chunks
1/2 c. parsley leaves, washed and de-stemmed
2 T. approximately canola or other light oil
1 to 1 1/2 T. masala or curry powder
2 to 3 T. or so honey
salt to taste if desired
Over medium high to high heat, saute carrots in oil until browned and fairly tender but
not soft, stirring just occasionally, about 15 to 20 minutes. (While carrots are cooking,
in large bowl place spinach, parsley, and apple. Toss to mix.) Stir masala or curry
powder in with roasted carrots. Take off heat, drizzle with honey, stirring to coat. Pour
carrots over salad, scraping pan with rubber scraper to add all masala, honey and oil
to salad. Toss carrots with remaining ingredients and serve.