Salads all year around baby🍃
Serves 2
15 mins prep
25 mins cook
40 mins total
If you didn’t see before this salad is in my recipe book!! And since it is today’s dinner inspiration for the Fresh Start to Fall program I just haaad to share this reel again (but with the recipe deets this time📝🍽️) For the Veggies: ~ 1 small squash of choice, cubed ~ 1 medium yellow onion, chopped ~ 1 red pepper, chopped ~ 1 yam, chopped ~ 2 tbsp avocado oil ~ salt, pepper, garlic powder or fresh minced, & chili flakes to taste For the Salad: ~ 2 large handfuls spinach ~ 2 tbsp pine nuts ~ 2 tbsp dried cranberries ~ 1/3 cup grated parmesan Balsamic Basil Dressing: ~ 2 tbsp olive oil ~ juice of 1 lemon ~ 1 tbsp balsamic reduction ~ 1 tbsp chopped fresh basil It’s super easy all you need to do is roast those veggies and then assemble the salad like so (and don’t skip the parm✍🏽) Enjoy!
1. Preheat your oven to 400°F (200°C). 2. In a large bowl, combine the cubed squash, chopped yellow onion, chopped red pepper, and chopped yam. Drizzle with 2 tablespoons of avocado oil and season generously with salt, pepper, garlic powder (or fresh minced), and chili flakes to taste. Toss to coat evenly. 3. Spread the seasoned vegetables in a single layer on a baking sheet. 4. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through. 5. While the vegetables are roasting, prepare the balsamic basil dressing: In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of balsamic reduction, and 1 tablespoon of chopped fresh basil. 6. To assemble the salad, place 2 large handfuls of spinach into a large serving bowl. 7. Once the roasted vegetables are ready, add them to the spinach. 8. Top with 2 tablespoons of pine nuts, 2 tablespoons of dried cranberries, and 1/3 cup of grated parmesan cheese (don't skip the parm!). 9. Drizzle with the balsamic basil dressing and toss gently to combine. Serve immediately and enjoy!
