Skip to content
Mar 8 / JW

Roast Veggies and Spinach Salad

roast-veggie-salad2

This salad is one of my favourites because 1-you can put anything in it and 2- it takes no effort, so anyone can do this as part of their weeknight dinner regime(or is it regimen..hmm). Cut your veggies into bite size pieces and place on tray. As you can see, everything is quite squished on the tray, so dont be like me, everything should be in one nice even layer with plenty of room, otherwise you will essentially just steam your veggies, not roast them.

I’m using butternut pumpkin/squash, broccoli, and fennel, but I’ve also done it with asparagus, zucchini, onion,etc. Whatever you have available will work. So put everything on your roasting tray, and add olive oil, salt and pepper. Roast for about 25 minutes or until the veggies are tender and golden brown. Next, place your spinach in a big bowl and wait for the veg to get done in the oven. You can buy that bagged spinach, but I just buy the loose leaf spinach that you can get at any market…it’s soooo much cheaper and its not all sad looking like the stuff in the bag. So, add your balsamic and a little more olive oil to the spinach, then take your roasted veggies out, and immediately add on top of the spinach. Gently mix everything(you don’t want to break up the pumpkin too much) and the spinach will start to wilt and mix with everything else. Taste it to check the seasoning, and thats it! This salad is amazing hot, but it also works as a good lunch too just at room temp. I shaved a little parmesan on top at the end, but you could add some feta or goat cheese instead.

Ingredients:

1/2 Butternut Pumpkin(or 1/4 Kent Pumpkin)

2 Cups broccoli

1 Small fennel bulb

Approx 250grams/6oz/one bag of baby spinach leaves

5Tbl Olive Oil

2 Tbl Balsamic Vinegar

Salt & Pepper

Signature-2
Share this post...

Leave a comment