Salads all year around baby🍃
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!
What you need
Instructions
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!View original recipe