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Spring Salad with Roasted Veggies

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A vibrant spring salad combining tender roasted vegetables with fresh greens, perfect for a light and nutritious meal.

Ingredients

Scale
  • 2 cups baby spinach
  • 1 cup arugula
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh basil

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, toss zucchini, red bell pepper, and red onion with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer and roast for 20 minutes until tender and slightly caramelized.
  4. In a large salad bowl, combine baby spinach, arugula, and cherry tomatoes.
  5. Once roasted veggies have cooled slightly, add them to the salad bowl.
  6. In a small bowl, whisk together balsamic vinegar, honey, and chopped basil.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Sprinkle crumbled feta cheese on top if desired, and serve immediately.

Notes

For added crunch, sprinkle toasted pine nuts or walnuts on top before serving.

Find it online: https://auntyspices.com/spring-salad-with-roasted-veggies/