As you know, salads are my favorite meal to prepare for my family and to eat. This Pan-Seared Vegetable Spinach Salad is as easy to prepare as it looks!
Roasted Vegetable Spinach Salad
- 1-2 Bundles Fresh Spinach
- 1 Bag Baby Kale
- 3 Squash (Green or Yellow)
- 1 Bag Baby Carrots
- 1 Cup Cherry Tomatoes
- 1 Bundle Fresh Asparagus
- 2 TBSP Avocado Oil (or Olive Oil)
- 1 TBSP Miniced Garlic
- 1/2 Cup Avocado Oil
- 1/2 Cup White Wine Vinegar
- 2 TBSP Lemon Juice
- 1.5 TBSP Minced Garlic
- 1 TBSP Dijon Mustard
- 1 TBSP Blend of Organo and Basil (fresh or dried)
Tangy Herb Dressing Ingredients:
How to prepare:
Step 1: Wash your spinach, kale, squash, carrots, tomatoes and asparagus. Lay your greens out on paper towels to dry. Once dry, place spinach and kale in a large salad bowl.
Step 2: Slice the baby carrots in half (length wise), and slice your squash 1/4 inch thin. Chop off the bottom 1/3-1/4 of your asparagus.
Step 3: In a skillet, add your oil and garlic. Once hot, add your vegetables and sear. Turn the vegetables so that they sear evenly on all sides. Once vegetables are soft, place them on top of the bed of greens.
Step 4: In a blender or food processor, blend all of the Tangy Herb Dressing ingredients for 30 seconds.
Step 5: Pour dressing on top of salad, and enjoy!
MBA, Master's of Human Nutrition, and Mom. Stephanie's subfertility journey has lead to the greatest adventure of her life - Motherhood. In addition to working full time, she chronicles her experiences of pregnancy and parenthood, and also shares nutritious recipes that are easy to prepare for busy families on the go. Feel free to send a message to Stephanie, as she loves to hear from her readers!