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.
Warm Spinach Salad with Roasted Root Veggies & Quinoa
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Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Warm Spinach Salad with Roasted Root Veggies & Quinoa
Amount Per Serving
Calories 255
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 3mg
1%
Sodium 393mg
16%
Total Carbohydrates 39g
13%
Dietary Fiber 7g
28%
Sugars 6g
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
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
