I make a lot of spinach salads, and although it sounds boring, I know exactly how to spice it up so it's super tasty and leaves you wanting more! Although not much can beat a good homemade dressing, sometimes you gotta go with store-bought. My go-to for my spinach salads at lunchtime is usually Brianna's Vinaigrette.
Yields 4-6 Servings
Prep time: 12 minutes
Cook time: 40 minutes
Total time: 52 minutes
1/2 of a Delicata squash, halved, seeded, and cut into crescents
1 cup of pre-cut butternut squash
1 can of artichoke hearts, drained and rinsed
1 tablespoon of Everything But The Bagel seasoning
2 garlic cloves, smashed
2 tablespoon of Avocado Oil
5 cups of baby spinach
1 can of Cannelini beans, drained and rinsed
1/4 cup of dried cranberries
Salad dressing of your choice. My favorite store-bought dressing is Brianna's Vinaigrette.
Preheat oven to 425℉
In a mixing bowl toss Delicata squash, artichoke hearts, and butternut squash with Everything But the Bagel seasoning, garlic cloves, and Avocado Oil. Place on a rimmed baking sheet with parchment paper and place in oven until tender and golden brown, about 35 minutes.
Once cooked through and done remove from oven and place on the stovetop to cool.
Assemble your salad, toss the squash and artichokes in with the spinach, beans, cranberries, and dressing. Enjoy!
Tip: You can roast all of the veggies at the beginning of the week and use them throughout the week for salads, sides, or quesadillas.