Spinach Salad with ALL THE ROASTED VEGGIES

The original spinach salad + all the veggies
The original spinach salad + all the veggies

I have fallen back in love.

With eating salad!

I don’t know what happened but after I stopped trying to make eating salad a chore and devoted a bit more TLC to the process – I’ve started loving it. I’m literally just super excited to go home and eat dinner right now.

I put on some music.

Slipped into something comfortable.

Roasted some vegetables ahead of time.

Ok I didn’t do any of the above – but I did roast the vegetables.

And I was wearing my trademark too-ugly-to-be-seen-by-the-world-ever “home clothes.” You don’t want to know.

But I mean seriously – look, look, LOOK AT THIS

Veggies ready to be roasted - ALL the colors
Veggies ready to be grilled – ALL the colors

That happened yesterday afternoon. I roasted these beautiful babies and then I made some quinoa and the chicken and I just patted myself on the back.

Because that is the best Sunday my friends.

It seriously is.

My dinner prep for the week #winning
My dinner prep for the week #winning

Lemon and Red Wine Vinegar Kick-ASS Dressing – adapted from Martha Stewart
1 minced garlic pod

1/2 tsp Dijon mustard
1/2 tsp brown sugar
pinch of salt
a few twists of freshly ground black pepper
few dashes of Worcestershire sauce
1 1/4 Tbsps red-wine vinegar
1 Tbsp fresh lemon juice
5 Tbsps extra-virgin olive oil

Salad – you can decide the amounts you want, the chicken should work for about 2 servings
Baby Spinach
Broccoli / Pumpkin / Red Peppers / Carrots / Red Beets > any and all of these would be GREAT – also roast these the night before or earlier, just earlier, you need like 40 minutes
2 – 4 Tbsps Olive oil
salt and pepper, to taste
Grilled Chicken Thigh
1/4 to 1/2 cup cooked quinoa

First, preheat the oven to 175C/350C.

Cut whatever veggies you intend to roast into similar sized pieces.

Place on a tray and toss with olive oil, you decide the amount!

Season with salt and pepper.

Bake for 30-45 minutes, stirring occasionally to ensure even cooking/browning/whatever.

Measure all the dressing ingredients into an old jam/mustard/whatever jar, as long as it’s glass. Shake vigorously.

Toss salad ingredients with the dressing.

It’s so good guys and the salad dressing = BEST.

My dinner tonight - yummm
My dinner tonight – yummm
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