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Roasted Veggies Spinach Salad

Fresh spinach greens layered with roasted veggies.
Course Salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Rhoda

Ingredients

  • 1 package frozen eggplant and zucchini from Trader Joe's or fresh cut
  • 1 sweet potato peeled and sliced into chunks
  • 1 package fresh baby spinach
  • Sliced almonds
  • Dried cranberries

Instructions

  1. Roast the veggies in the oven until brown and done
  2. Layer spinach leaves on a large platter.
  3. Cover with roasted veggies
  4. Mix up dressing and pour over all.
  5. Add dried cranberries and toasted almonds, salt and pepper.
  6. Dressing:
  7. Four TBL olive oil
  8. Two TBL Balsamic vinegar
  9. Two TBL honey
  10. Whisk together and pour over salad