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A roasted vegetable spinach salad is a delicious and healthy way to start the new year!
Salads are summer foods in my opinion. Fresh produce is not great in the winter, and when it’s cold, I want something warm and comforting. A cold salad generally doesn’t appeal to me.
I say generally because there are times when that’s not necessarily true. First is when it’s an unseasonably warm winter (we’re about 30 degrees warmer than normal right now!)
The second is usually in January when I’ve spent the last month (or two, if we’re being honest) eating cheese, testing out cookie and pie recipes, and too many cocktails.
Those times are fun for sure, and I enjoy every moment of it. But at a certain point, my body starts craving green foods. And not the kind with food coloring and sprinkles.
So salads like this are perfect. It’s not only healthy, but pairing warm roasted veggies with fresh spinach and a quick and easy balsamic vinaigrette, and you’ve got a winner. Oh, and a bit of blue cheese, because as much as I wish it were true, I never really get tired of cheese.
You can use whatever veggies you like here. I used Brussels sprouts and sweet potatoes because they’re faves of mine and I had them on hand. But any root veggie, cabbage, or even cauliflower would be great. A pinch of coarse salt and you’re good.
Oh, and I didn’t even mention the best part of this salad — the cornbread croutons! This is a great use of leftover cornbread, as the croutons will become crispier. But if you have fresh, it’s still good. Just cube your cornbread as soon as you realize you’re going to make this and let it sit on the counter.
All in all, this roasted vegetable spinach salad is a healthy winter meal that I think you’ll come back to again and again.
Spinach Salad with Roasted Winter Vegetables and Cornbread Croutons
Hearty winter vegetables make a spinach salad delectable, especially when paired with cornbread croutons and blue cheese.