Description
A colorful and nutritious salad featuring roasted seasonal vegetables, creamy avocado, tangy feta, and crunchy toasted macadamias, all tossed with fresh spinach and a zesty lemon vinaigrette.
Ingredients
Scale
For the Crust:
- 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion), chopped
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 4 cups fresh spinach leaves
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup raw macadamia nuts
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 small garlic clove, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss the chopped vegetables with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
- While vegetables roast, toast the macadamia nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, minced garlic, and a pinch of salt and pepper to make the dressing.
- In a large salad bowl, combine the fresh spinach, roasted vegetables, sliced avocado, and crumbled feta. Drizzle with the dressing and toss gently to combine.
- Top the salad with the toasted macadamia nuts and serve immediately.
Notes
You can customize the seasonings to taste.