Sweet Spinach Salad Recipe
Prep+Cook Times: 15+45 minutes | Level: Beginner | Serves: 6
6 sm. Beetroot
1 med. Sweet white onion (or other)
2 med. Carrots
1 Tbsp Maple syrup
¼ Cup Pepitas or ½ Cup walnuts
1 tin Chickpeas
3 Tbsp Olive oil
Lots Baby spinach
handful Fresh mint, leaves whole or sliced
⅓ med. bulb Fennel, shaved white part
1 Tbsp Balsamic vinegar or ACV or Raspberry
taste Salt & pepper
Optional Cashew feta or your preferred cheese option
Pre-heat the oven to 190º (370ºF).
This salad presents well if the veggies are cut into bigger-but-thinner pieces. Peel the swede, beetroot, and onion and cut into ~ 16 wedges for example.
Cut the carrots into 5mm rounds.
Toss the veggies with the syrup, seeds, chickpeas and oil.
Arrange flat on a baking tray and bake for ~45min.
Toss all remaining fresh ingredients and arrange onto a serving platter or wide, shallow bowl.
Add the hot (or fully cooled) veggies only just before serving, along with any remaining juices from the baking tray.
Although a simple salad, it is packed with flavours and textures, cooked parts, raw parts, and a whole lot of nutrition! The options are nearly endless for what else you could add in on the fly, or serve it alongside. Have fun with it!
There is something to be said about having simpler dinners, especially if you are not able to eat until after 7pm. Try having a simple or light meal like this for a few nights in a row and see what differences you notice in how you sleep, how you feel when you wake up, and even how much easier exercise can feel in the morning. There is no need to worry, you will get ample protein from this dish and plenty of awesome nutrition otherwise.