Warm Spinach Salad with Roasted Root Veggies

Warm spinach salad is one of my all time favorites when it comes to meal prep. During our busy season, it's difficult to come up with new meal options that are both easy to prepare AND healthy.

Luckily, this warm spinach salad from Delicious Living fits the bill!

It's low in sodium which is important to the farmers I feed, it's gluten-free, and it can also be prepped ahead of time and packed for lunch. 

One of my favorite ways to save time to utilize vegetables from the freezer. Frozen vegetables have just as much nutrition as fresh veggies - and in some cases, even more!

For this recipe, I found a colorful bag that handles the washing, peeling and dicing for me.

I have no shame finding a shortcut...and neither should you!

I have some frozen butternut squash in our freezer (thanks, Uncle Ron!!!) that I add to the salad, too.

Otherwise, for this recipe, purchase two bags of this mix. This shortcut will save you about 30 minutes of prep and cook time. 

Related Recipes You'll Like:

• Mediterranean Chopped Salad
• Italian Farro Salad
• Honey Basil Veggie Kabobs

All these veggies plus the warm spinach salad and tang from goat or feta cheese definitely keep this on our meal prep rotation!

Thanks for partnering with me, Delicious Living!

Be sure to tag me in your social media posts at #thisfarmgirlcooks when you make a recipe! I love to see what you're cooking

Made with love,

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Warm Spinach Salad with Roasted Root Veggies & Quinoa

A filling, flavor-rich salad that offers up everything you need in the middle of the day—protein, nutrients, energizing vitamins and great taste. Keeps in the fridge for 3-5 days, or freeze for up to 3 months. To make it vegan, simply omit the crumbled feta/goat cheese.

Print

Ingredients

• 4.5 cups 4½ cups chopped root vegetables, such as sweet potato and butternut squash, cut into ½-inch cubes
• 1½ cups chopped red onion, cut into ½-inch pieces
• 2 T olive oil
• ½ teaspoon salt
• Fresh cracked black pepper, to taste
• 1 cup uncooked quinoa, rinsed
• 4 cups baby spinach, loosely packed
• ½ lemon, cut into 4 wedges
• 1 ounce crumbled goat or feta cheese

Instructions

1. Preheat oven to 425°. Place prepared root vegetables and onion on a rimmed baking sheet. Toss with olive oil, and sprinkle with salt and pepper. Bake for 22–25 minutes (or until vegetables are tender when poked with a fork), stirring once halfway through. Remove from oven. Let cool completely.
2. Meanwhile, prepare quinoa according to package directions. Let cool completely. Portion quinoa and vegetables into four freezer-safe containers; store in the refrigerator for 3–5 days, or freeze up to 3 months and move to the fridge the night before you plan to eat it for lunch.
3. To serve, layer quinoa and vegetables over baby spinach, squeeze lemon over top and warm for 30 seconds in a microwave; toss to mix. Top with cheese and serve warm.

Notes

PER SERVING (about 2 cups): 255 cal, 8g fat (4g mono, 2g poly, 2g sat), 3mg chol, 393mg sodium, 39g carb (7g fiber, 6g sugars), 7g protein

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Shared on Meal Plan Monday