Simple Salad with Warm Roasted Veggies

No better way to start the week

Savory, Nourishing and Delicious!

Today was all sorts of crazy and I ended up eating lunch (this bowl) at 3:30, so I wanted something warming, nourishing and satisfying.

I literally threw lots of pre-chopped veggies on baking sheets and tossed them with nothing more than avocado oil, salt and pepper.  Voila, the building blocks of a perfect meal.

Warm roasted brussel sprouts, cauliflower, butternut squash and lentils on a bed of spinach and topped with pomegranates just because I am loving them these days!

Simple and delicious, exactly what I need to refuel and the perfect start to the week.  And now I have extra veggies in the fridge for the next few days.

Scroll down for recipe.

Simple Salad with Warm Roasted Veggies

Recipe

Simple Salad with Warm Roasted Veggies
 
Simple, nourishing and satisfying. Warm roasted vegetables and lentils on a bed of spinach and topped with pomegranates and a touch of feta (optional). For extra flavor serve withLemony Tahini Sauce orEasy Balsamic Vinaigrette.
Author:
Recipe type: Dinner, Veggies, Salads
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Roasted Vegetables. (will give you some for a salad and extra for another day)
  • 1 carton or bag of Brussel sprouts, cut off ends and halve
  • 1 package pre-cubed butternut squash
  • 1 package pre-cut cauliflower
  • 1 cup dried lentils
  • Avocado oil
  • Kosher Salt
  • Pepper
  • 1-2 cups Fresh baby spinach
  • ¼ cup Pomegranates
  • ¼ cup Feta (optional)
Instructions
Roasted Veggies
  1. Preheat oven to 400 degree F, and line baking sheets with parchment paper.
  2. One type of vegetable at a time, toss vegetables in a small amount of avocado oil. Place in single layer on baking sheet. Sprinkle with salt and pepper.
  3. Bake for: Brussel Sprouts 30-40 Minutes, or until crispy ; Butternut Squash: 30-40 minutes or until tender and slightly crispy, time depends on size of cubes; Cauliflower, 30-40 minutes or until tender and crispy on edges;
  4. Prepare lentils according to package. I cooked mine in boiling water for approximately 30 minutes.
Assemble
  1. Place spinach in a bowl or on a plate. Top with roasted veggies, lentils, feta and pomegranates.
  2. Optional: Serve with Lemony Tahini Sauce or Easy Balsamic Dressing

 

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