Easy to make and wholesome, this roasted vegetable and spinach salad recipe makes a great healthy main dish. Roasting the root vegetables until they caramelize and then seasoning them with a light citronette dressing is the simple secret to adding incredible flavor and depth to this effortless, tossed-together entrée salad.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 4 medium beets, peeled and quartered
- 4 medium golden potatoes (Yukon gold, Klondike rose), peeled and cubed
- 3 cups cubed butternut squash or sweet potatoes
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon fresh lemon zest
- 1/4 teaspoon ground black pepper
- 3 cups baby spinach leaves
- 4 tablespoons citronette or a splash of balsamic vinegar
Preheat an oven to 425. Line a large baking sheet with foil or parchment paper and set it aside. In large bowl, toss the beets, potatoes and squash with the olive oil.
Arrange the vegetables in a single layer on the prepared baking sheet and roast them, stirring occasionally, for 30 to 35 minutes. The vegetables are done when they are tender and turn golden brown and begin to caramelize.
Transfer the hot vegetables to a clean, large bowl and gently toss them with the salt, lemon zest, and black pepper. Add the spinach leaves to the salad, drizzle with the dressing, and gently toss until the vegetables are coated with the seasonings.
Divide the salad between 4 to 6 plates and serve immediately.
This roasted vegetable and spinach salad recipe makes 4 main dish servings or 6 salad servings.