• 4½ cups chopped root vegetables (such as sweet potato and butternut squash), cut into ½-inch cubes
  • 1½ cups chopped red onion, cut into ½-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Fresh cracked black pepper (to taste)
  • 1 cup uncooked quinoa, rinsed
  • 4 cups baby spinach, loosely packed
  • ½ of a fresh lemon, cut into 4 wedges
  • 1 ounce crumbled goat or feta cheese

Warm Spinach Salad with Roasted Root Veggies & Quinoa

Amy Palanjian
  • Serves: 4 people
  • Calories per serving: 255

A filling, flavor-rich salad that offers up everything you need in the middle of the day—protein, nutrients, energizing vitamins and great taste. Keeps in the fridge for 3-5 days, or freeze for up to 3 months.

  1. Preheat oven to 425°. Place prepared root vegetables and onion on a rimmed baking sheet. Toss with olive oil, and sprinkle with salt and pepper. Bake for 22–25 minutes (or until vegetables are tender when poked with a fork), stirring once halfway through. Remove from oven. Let cool completely.
  2. Meanwhile, prepare quinoa according to package directions. Let cool completely. Portion quinoa and vegetables into four freezer-safe containers; store in the refrigerator for 3–5 days, or freeze up to 3 months and move to the fridge the night before you plan to eat it for lunch.
  3. To serve, layer quinoa and vegetables over baby spinach, squeeze lemon over top and warm for 30 seconds in a microwave; toss to mix. Top with cheese and serve warm.

PER SERVING (about 2 cups): 255 cal, 8g fat (4g mono, 2g poly, 2g sat), 3mg chol, 393mg sodium, 39g carb (7g fiber, 6g sugars), 7g protein

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