Spinach and Roasted Vegetable Salad with Cornbread Croutons and Maple Vinaigrette
Loaded with vitamins and minerals, this salad is exceptionally healthy and tastes fantastic.
Servings: 4 people
Calories: 463kcal
Ingredients
Vegetables
- 1 butternut squash peeled and diced
- 1 pound brussels sprouts stems removed, quartered
- 1 tablespoon olive oil
Croutons
- 3 slices cornbread preferably homemade, cubed
- 1 tablespoon olive oil
- 2 tablespoons thyme fresh chopped
Dressing
- 4 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon dijon mustard
- pinch of salt
- 1 orange zested
Salad
- 8 cups baby spinach leaves
- 4 ounces goat cheese crumbles or blue cheese crumbles
Instructions
- Preheat oven to 400 degrees. Toss the vegetables with olive oil, season with salt and pepper and spread on a parchment-lined sheet pan. Roast for 20 minutes, or until veggies are soft and lightly browned.
- Toss the cornbread cubes with the olive oil and thyme, lay on a separate sheet pan and bake for 10-15 minutes, until lightly browned and crisp.
- While the croutons and vegetables are baking, combine the dressing ingredients in a jar and shake until well combined.
- To prepare the salad, toss the spinach, vegetables, croutons, and cheese with the dressing. Divide between 4 plates and serve.
Nutrition
Serving: 3cups | Calories: 463kcal | Carbohydrates: 36g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 664mg | Fiber: 7g | Sugar: 9g |
| SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16