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Ingredients
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Salad Base
Roasted Vegetables
Dressing
Method
Preparation of Roasted Vegetables
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Vegetables
Chop the bell pepper, zucchini, and red onion into bite-sized pieces.
- 3
Roast the Vegetables
Spread the chopped vegetables on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Salad Assembly
- 4
Prepare the Salad Base
In a large mixing bowl, add fresh spinach, halved cherry tomatoes, and sliced cucumber.
- 5
Add Roasted Vegetables
Once the vegetables are done roasting, let them cool slightly, then add them to the mixing bowl with the salad base.
- 6
Make the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients.
Serving
- 8
Serve
Divide the salad into individual bowls or plates and serve immediately.