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🍽️ Crunchy Carrot Salad with Feta

404 kcal · 30 min · 4 portions

Ingrédients

• 50 g pine nuts
• 3 handfuls baby spinach (à 160 g)
• 500 g carrots
• 1 red onion
• 8 dates
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1 tsp dried thyme
• 200 g goat feta
• 2 tbsp argan oil (à 30 g)
• 2 tbsp olive oil (à 30 g)
• 4 tbsp apple cider vinegar
• 1 tsp honey
• salt
• pepper (from the mill)

Préparation

1. 1. Preheat a frying pan over medium heat.
2. 2. Toast the pine nuts in the pan until golden brown.
3. 3. Remove the pine nuts from the pan and let them cool down completely.
4. 4. Wash the spinach thoroughly.
5. 5. Spin the spinach dry.
6. 6. Peel the carrots.
7. 7. Grate the carrots finely.
8. 8. Peel the onion.
9. 9. Dice the onion into small cubes.
10. 10. Pit the dates.
11. 11. Cut the dates into small pieces.
12. 12. Place the fennel, oregano, and thyme into a small bowl.
13. 13. Mix the herbs in the bowl.
14. 14. Crumble the goat cheese over the herb mixture.
15. 15. Toss the cheese in the herb mixture until well coated.
16. 16. Place the oils, vinegar, and honey into a separate bowl.
17. 17. Whisk the dressing ingredients vigorously.
18. 18. Season the dressing with salt and pepper.
19. 19. Place the grated carrots into a large salad bowl.
20. 20. Add the dry spinach to the bowl.
21. 21. Add the cut dates to the bowl.
22. 22. Add the onion cubes to the bowl.
23. 23. Add the cooled pine nuts to the bowl.
24. 24. Toss all salad ingredients gently together.
25. 25. Pour the dressing over the salad.
26. 26. Fold the dressing into the salad.
27. 27. Sprinkle the herb-coated cheese over the finished salad.
28. 28. Taste the carrot salad with feta one last time and adjust seasoning if needed.
29. 29. Plate the salad and serve.

Nutrition par portion

• kcal: 404
• Protein: 13 g · Fett/Fat: 29 g · Carbs: 22 g