Preheat oven to 425

Peel carrots, thinly slice on a diagonal. Place on parchment covered cookie sheet. Drizzle lightly with olive oil, sprinkle with dill, salt, and pepper. Roast in oven untill cooked and the edges of the carrots are slightly brown (25-30 mins). Let carrots cool before adding to salad.

Cook chicken breast and shred by hand into bite sized pieces

Toast pine nuts and cook Israeli couscous as per package instructions. Rinse couscous and coat with olive oil.

Toss to combine chicken, nuts, spinach, couscous, and dressing. Sprinkle with salt to taste.