Tag Archives: salad

Roasted Vegetable Salad for your Meatless Mondays

Roasting vegetables brings out their natural sweetness and beautiful flavor.  Add that to a fresh bed of lettuce or spinach and you have the best of both worlds.  Here’s a great warm, roasted vegetable salad for your Meatless Mondays.  

Warm Roasted Vegetable Salad

INGREDIENTS

1 ½ cups chopped Broccoli

1 medium sized Eggplant/Melongene/Aubergine, chopped

1 Carrot**, chopped

1 Onion, chopped

7 cloves of Garlic, peeled

2 Pimento Peppers, sliced

1 Large Red Bell Pepper, chopped

2 Medium sized Tomatoes, chopped (Optional – I just love tomatoes, I’ll add it to almost anything)

1 TBSP chopped local celery (Optional)

1 teaspoon dried Herbs De Provence

2 teaspoons Granulated Onion powder (looks like tiny salt granules)

2 TBSP Olive Oil

Sea Salt to taste

Your choice of Lettuce or Spinach or both (washed and drained)

 

METHOD:

1.  Pre-heat oven to 425 degrees Fahrenheit

2.  In a large bowl, combine chopped broccoli, eggplant, carrot, onion, garlic, pimento peppers, red bell pepper, tomatoes and local celery.  Mix well.

3. Next, add dried Herbs De Provence, granulated onion powder and olive oil.  Mix well.

4. Spray a baking sheet with non-stick cooking spray.  If your pan has a tendency to burn the food you can line it with foil and then spray with non-stick cooking spray.

5. Empty seasoned vegetables onto baking sheet and spread evenly.

Chopped and seasoned mixed vegetables ready for roasting
Chopped and seasoned mixed vegetables ready for roasting

 

 

 

 

 

6. Roast at 425 degrees Fahrenheit for 25-35mins.

7. When finished roasting, carefully remove from oven and set aside.

mixed vegetables after roasting
mixed vegetables after roasting

 

 

 

 

 

8. On a serving plate add lettuce or spinach or a mixture of both.  Top off with roasted vegetables.

Serve and enjoy.

**TIP: As the carrots are the hardest and take the longest in roasting, chop these smaller.

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Spinach Beet and Pomegranate Citrus Salad

This salad is jam packed with nutrients such as Vitamins A, C, Band Folate.  These nutrients are responsible for promoting healthy eyesight, immune function, and skin health.

You can also get a healthy dose of dietary fiber from this great tasting salad.

Here’s my Spinach Beet and Pomegranate Citrus Salad recipe

Ingredients

4 cups spinach (washed, drained)

3 Tablespoons fresh Pomegranate seeds (click here for how to De-seed a Pomegranate)

1/2 cup freshly squeezed Grapefruit juice

1 teaspoon Agave syrup

1 small Beet

1 Tablespoon Sunflower seeds

METHOD

– Place a pot of water on to boil

– Wash and peel beet

whole beet
Beet (whole)

– Cut in half, lengthways.  Take one half and cut into slices about a 1/4 inch thick.  Repeat with the other half

preparing to slice the beet
preparing to slice the beets
sliced beets
sliced beets

– Place beet slices in a colander and place over pot of boiling water.  Cover and steam beet slices for 10 minutes

beets in collander
beets in colander

– Set aside to cool

– In a small bowl, combine 1/2 cup freshly sqeezed grapefruit juice and 1 teaspoon Agave syrup.  Mix well and set aside

– Wash and drain spinach

– Line a serving dish with washed and drained spinach.

layered spinach
layered spinach

– Drizzle 3 Tablespoons of citrus dressing on the layered spinach

– Next, spread beet slices on top of spinach layer

– Sprinkle 3 Tablespoons Pomegranate seeds and 1 Tablespoon sunflower seeds on top of spinach and beet

– Drizzle another Tablespoon of citrus dressing on the salad

– Serve and enjoy!

completed beet pomegranate citrus salad
completed Beet Pomegranate and Citrus salad

TIP: Remainder of Citrus dressing can be refrigerated or drizzled on top of individual salad portions.