Welcome to your new favorite salad recipe: the Vibrant Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias! This dish is a beautiful blend of flavors and textures that will delight your taste buds while also offering a medley of health benefits. Imagine savoring roasted sweet potatoes and beets, their natural sweetness perfectly complemented by creamy avocado and zesty feta. Not only is this salad delicious, but it’s also a feast for the eyes with its bright colors and varied ingredients.
One of the stand-out features of this recipe is its versatility. Whether you’re preparing a nutritious lunch, a side dish for dinner, or a light meal for your next gathering, this salad checks all the boxes. The addition of crunchy macadamias and toasted pepitas adds a delightful crunch while providing healthy fats. Topped with a simple yet tangy yogurt dressing, this dish is not just a salad; it’s a celebration of fresh, wholesome ingredients that radiate flavor and nutrition.
What’s more, this salad is incredibly easy to make! With just a few simple steps, you’ll have a stunning dish that’s ready to impress. Packed with fiber from veggies and lean protein from chickpeas, this recipe is perfect for anyone looking to maintain a balanced and satisfying meal.
Why You’ll Love This Vibrant Roasted Vegetable & Spinach Salad
- Flavor-packed: The combination of roasted vegetables, fresh spinach, and creamy avocado creates a mouthwatering mix.
- Healthy ingredients: Full of fiber, healthy fats, and essential vitamins, this salad supports a nutritious diet.
- Colorful and appealing: Its vibrant colors make it visually enticing, perfect for impressing dinner guests or family.
- Quick and easy: Simple preparation makes it an ideal choice for those short on time yet craving something wholesome.
- Versatile: This salad pairs well with various proteins and can be customized to suit your taste preferences.
Preparation Phase & Tools to Use
Before getting started on this delicious salad, it’s essential to prepare your kitchen and gather the right tools. First and foremost, make sure your workspace is clean, and you have all your ingredients ready to go. You will need a sharp knife for chopping your vegetables, a cutting board, and a large mixing bowl for assembling the salad. A baking sheet lined with parchment paper will be necessary for roasting the sweet potatoes and beets, helping to prevent sticking and making clean-up easier.
Set your oven to preheat at 400°F (200°C) to ensure it’s ready when you are. It’s advisable to keep measuring cups and spoons handy, as you will use them for measuring out both your salad ingredients and yogurt dressing components. Lastly, have a whisk or fork on hand for combining the dressing ingredients smoothly. When equipped with the right tools, you’ll find that this recipe comes together easily and effortlessly.
Ingredients
- 2 medium beets, peeled & cubed
- 2 medium sweet potatoes, peeled & cubed
- ½ cucumber, thinly sliced
- 1 ripe avocado, diced
- 4 cups baby spinach
- ⅓ cup crumbled feta cheese
- ¼ cup toasted macadamias, chopped
- 2 tbsp pepitas (pumpkin seeds)
- ½ cup roasted chickpeas (store-bought or homemade)
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (for dressing)
- 1 tsp honey
- Salt & pepper, to taste (for dressing)
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Grab your cubed sweet potatoes and beets; toss them in a bowl with a tablespoon of olive oil, along with a sprinkling of salt and pepper for flavor. This step is crucial as the oil helps the vegetables cook evenly and enhances their natural sweetness. Spread the seasoned vegetables out in a single layer on a lined baking sheet, making sure there’s enough space between them to allow for even roasting. Roast them in the oven for about 25–30 minutes, until they are tender and golden brown. Once done, let them cool for a few minutes to avoid wilting the spinach when you assemble the salad.
Step 2: Assemble the Salad
On a large serving platter or in a big salad bowl, start by layering the baby spinach and thinly sliced cucumber. The spinach will create a vibrant base, while the cucumber adds crispness to the texture. Next, gently add your roasted sweet potatoes and beets, making sure to distribute them evenly for a balanced flavor in every bite. Afterward, scatter the diced avocado, crumbled feta cheese, toasted macadamias, pepitas, and roasted chickpeas over the top for added crunch and creaminess. This layering technique not only looks impressive but allows guests to see the colorful components of the salad before serving.
Step 3: Make the Yogurt Dressing
In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, a tablespoon of olive oil, and honey. This dressing is zesty and creamy, perfectly complementing the flavors in the salad. Season it with salt and pepper according to your taste preference. If the dressing is too thick for your liking, feel free to add a pinch of water to reach your desired consistency. Once it’s well mixed and smooth, set it aside while you get ready to serve the salad.
Step 4: Serve
Serve the salad immediately after assembling it to ensure it stays fresh and crunchy. You can either drizzle the yogurt dressing over the top of the salad or serve it on the side, allowing everyone to add their desired amount. This way, the beautiful colors of your salad will shine through, and guests can decide how much sauce they would like.
Variations
- Protein: Add grilled chicken, shrimp, or tofu for a heartier meal option.
- Vegetables: Experiment with other roasted veggies like carrots, zucchini, or bell peppers for different flavors.
- Spices: Enhance the dressing with spices like garlic powder, cumin, or a pinch of chili flakes for extra heat.
Cooking Notes
- For effortless preparation, chop the vegetables the night before and store them in the fridge until ready to roast.
- If using canned chickpeas, rinse and dry them before roasting to improve their texture.
Serving Suggestions
- This salad pairs beautifully with grilled meats or as a standalone vegetarian dish.
- Try serving it alongside crusty bread or pita chips for added texture.
Tips
- To save time during preparation, consider using pre-cut vegetables available at your grocery store.
- For an even more vibrant flavor, let the salad rest for about 10 minutes after assembling to allow the flavors to meld together before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 350
- Protein: 12g
- Sodium: 450mg
FAQs
Can I make the salad in advance?
While the salad can be assembled in advance, it’s best to keep the dressing separate and combine it just before serving to maintain freshness and crunch.
Can I substitute the feta cheese?
Absolutely! If you prefer a dairy-free option, you can use vegan feta or simply omit it for a lighter version.
What are chickpeas, and can I use a different bean?
Chickpeas are legumes high in protein and fiber. You can replace them with black beans or kidney beans if you prefer.
Is this salad suitable for meal prep?
Yes! This salad stores well in the fridge for up to 3 days. Just keep the dressing separate until you’re ready to enjoy it.
Conclusion
The Vibrant Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias is both delicious and nourishing, making it a perfect choice for any occasion. With its rich flavors, delightful textures, and nutritious ingredients, it’s an ideal dish to serve at gatherings, enhance your lunch, or simply enjoy at home. Don’t hesitate to try personalized variations or pair it with your favorite proteins for a more substantial meal. If you’ve enjoyed this recipe, feel free to leave your thoughts in the comments or share it with friends who would love this colorful, healthy salad. Enjoy every bite!
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Vibrant Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
The Vibrant Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias is a delicious and nourishing dish that will impress guests or enhance any meal.
Ingredients
- 2 medium beets, peeled & cubed
- 2 medium sweet potatoes, peeled & cubed
- ½ cucumber, thinly sliced
- 1 ripe avocado, diced
- 4 cups baby spinach
- ⅓ cup crumbled feta cheese
- ¼ cup toasted macadamias, chopped
- 2 tbsp pepitas (pumpkin seeds)
- ½ cup roasted chickpeas (store-bought or homemade)
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil (for dressing)
- 1 tsp honey
- Salt & pepper, to taste (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Grab your cubed sweet potatoes and beets; toss them in a bowl with a tablespoon of olive oil, along with a sprinkling of salt and pepper for flavor. Spread the seasoned vegetables out in a single layer on a lined baking sheet, and roast them in the oven for about 25–30 minutes until they are tender and golden brown.
- On a large serving platter or in a big salad bowl, layer the baby spinach and thinly sliced cucumber. Next, gently add your roasted sweet potatoes and beets, and then scatter the diced avocado, crumbled feta cheese, toasted macadamias, pepitas, and roasted chickpeas over the top.
- In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, a tablespoon of olive oil, and honey. Season it with salt and pepper according to your taste preference.
- Serve the salad immediately after assembling it, drizzling the yogurt dressing over or serving it on the side.
Notes
For effortless preparation, chop the vegetables the night before and store them in the fridge until ready to roast. If using canned chickpeas, rinse and dry them before roasting to improve their texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 450 mg
- Protein: 12 g