1 bunch of baby carrots with tops and bottoms removed and washed
Splash of olive oil
Sprinkle of salt
1 Tablespoon maple syrup
Toss the carrots in the oil and syrup, season with salt and roast for approx. 20 minutes in a 200 degree oven. Drain off juices and cool.
½ bag baby spinach
1 cup walnuts roasted
1 tub of South Cape Persian feta, reserve the oil from the feta.
3 tablespoons of caramelized balsamic vinegar
Cut the cooled carrots into bite sized pieces and toss with the spinach, walnuts and feta.
Mix the vinegar and oil from the feta together and dress over the salad before serving.
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