Shredded carrots paired with goat cheese and pecans make for a quintessentially autumn salad. Israeli couscous and red quinoa make this salad hearty and good for a lunch or dinner. For non vegetarians, the addition of shrimp or chicken would transform this salad into a full meal. I found tri-colored heirloom carrots at Trader Joe's; if you have a local Trader Joe's in your area, you too can find these heirloom carrots for your salad. The candied pecans are simply purchased from a bag at Trader Joe's, but you can make your own if you are feeling ambitious.
Carrot, Goat Cheese, and Pecan Salad
1 cup spinach
1/2 cup shredded carrots
1/4 cup mixed Israeli couscous and red quinoa, cooked
2 tablespoons candied pecans
1 tablespoon goat cheese
2 teaspoons balsamic vinegar
1 tablespoon olive oil
1. Layer all the ingredients. Drizzle olive oil and vinegar over the salad.
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