Baby spinach salad with roasted carrots

If you haven’t had your salad today just yet, then it’s time to make this healthy, delicious and filling baby spinach salad with roasted carrots, feta cheese and pistachios!

Baby spinach salad

Carrot spinach salad

I am so addicted to this delicious baby spinach salad! Eating salad every day is probably one of the most healthy eating habits you can adopt, not to mention one of the simplest. There’s no rocket science behind making a salad and the long term results are worth every effort (not that there’s much effort involved, really).

More recipes you will enjoy:

Spinach carrot salad

Eating salads like this simple spinach carrot salad is a convenient way to work in a couple of servings of vegetables and/or fruit. Most salads are also crunchy and fun to eat with lots of textures, colors, and flavors, even kids enjoy salads. Customize them to include your favorite veggies and/or fruit, add your favorite healthy sauce and spices and they’ll never get boring.

Try this baby spinach salad with roasted carrots for a casual dinner or a lunch on the go as it happens to be super delicious and filling! Made with tender baby spinach this nutritious salad includes other tasty veggies and herbs such as chives and dill, sweet, roasted carrots, chickpeas, pistachios. Feta cheese adds extra flavor to this amazing salad and makes it even more satisfying. As a dressing I’ve used a simple but dreamy honey lemon juice vinaigrette I never expected to taste so amazing!

Healthy spinach salad

Healthy spinach salad

What do you need to make low calorie spinach salad?

The main ingredients in this salad are baby spinach and carrots. But there is a handful of other healthy and delicious ingredients that when mixed together, make this salad very filling and nutritious:

  • Chickpeas – I use canned as they’re easier to cook and use in this salad
  • Feta cheese – crumbly is best for this recipe
  • Spices and herbs: cumin seeds or powder, chives and dill. Salt and pepper are optional, to taste.
  • Pistachios.

How do you make dressing for baby spinach salad?

This salad requires such a simple dressing that is super easy and quick to make as it uses just 3 simple ingredients:

  • lemon juice
  • honey
  • olive oil

If you’re a garlic lover, feel free to add some smashed garlic to this vinaigrette.

How do you make carrot spinach salad?

  1. Cut carrots in halves then into smaller pieces (bite size long). Drain chickpeas and wash then drain again.
  2. Place carrots and chickpeas in a baking sheet, sprinkle cumin and drizzle or spray some olive oil, season and mix well.
  3. Bake for 30 minutes, until carrots are tender.
  4. In a bowl mix lemon juice, honey and oil.
  5. Mix baby spinach, chives and dill. Place the carrots and chickpeas mix over spinach mix. Pour the dressing.
  6. Sprinkle feta and drizzle some more olive oil if you still need it

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Baby spinach salad

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Baby spinach salad with roasted carrots

A super delicious baby spinach salad with roasted carrots, feta cheese, chickpeas and pistachios, accompanied by a dreamy honey and lemon juice vinaigrette!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: baby spinach salad, healthy spinach salad, low calorie spinach salad, spinach carrot salad
Servings: 4 people
Author: Petro Neagu


For the salad

  • 2 tbsp olive oil plus extra for drizzling/spraying (I recommend spraying)
  • 18 oz carrots cut in half, then into pieces
  • 14 oz canned chickpeas drained and rinsed
  • 2 tsp cumin seeds or powder; I used seeds
  • handful fresh chive chopped
  • 1/2 handful fresh dill chopped
  • 3 handfuls fresh baby spinach
  • 4 oz pistachios lightly chopped
  • 7 oz feta cheese crumbled

For the dressing

  • lemon juice from ½ a lemon
  • 1 tbsp honey
  • 2 tbsp olive oil



  • Preheat oven to 395 F. Line a baking sheet with parchment paper
  • Clean carrots and cut in halves then into smaller pieces (bite size long)
  • Drain chickpeas and wash then drain again
  • Place carrots and chickpeas into the prepared baking sheet, sprinkle cumin and drizzle or spray some olive oil, season and mix well
  • Bake for 30 minutes or until carrots are tender. Use the upper level of your oven. Leave to cool once done
  • Mix lemon juice, honey and 2 tablespoons oil to make the dressing
  • Mix baby spinach, chives and dill.
  • Place the carrots and chickpeas mix over spinach, chives and dill mix.
  • Pour the dressing over the vegetables and mix. Distribute into salad bowls.
  • Sprinkle feta and drizzle some olive oil if you still need it


Serve this salad as a main or side dish
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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about petro


Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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Recipe Rating


  1. Hi Petro. I collect recipes and saw this in my collection and made it this eve. Loved it! Thanks.

    1. Hi, Leslie. Thanks so much for your lovely feedback. It’s always nice to hear my recipes turned out delicious for my readers too. Have a wonderful day!

  2. Faye Wilkerson says:

    I try in eat leafy greens everyday. Always looking for new salad recipes. Roasted carrots should add just the right balance of sweetness.

  3. Hi, Petro! I just happened to find you when I was googling for healthy low-calorie recipes. I haven’t had it yet but the BIaby Spinach Salad with roasted carrots, feta cheese, and pistachios sounds delicious. I can’t wait to try it. (It is 1 AM so not right now). I’d like to know if I would need to do something different IF I were to use frozen chickpeas (defrosted, of course) rather than canned. I do not like to use canned food!

    1. Hi Maronita. Thanks so much for your kind comment. I haven’ used frozen chickpeas yet but my guess is they’ll work just fine, as long as they’re boiled properly before frozen. Let me know how it worked out.

  4. Ashlyn @ Belle of the Kitchen says:

    Such a gorgeous salad! I need some roasted carrots in my life; they sound amazing. :)

  5. Hirra Pervaiv says:

    I love salads and this one looks so delicious

  6. Michelle @ Giraffes Can Bake says:

    I love roasted carrots, this salad looks divine!

  7. Diana Rambles says:

    YUM! I love your salt & pepper shakers!!

  8. joylovefood says:

    I wish I was having this for lunch today, looks delicious! I love the addition of roasted carrots, yum.