Name: Spinach Salad with Roasted Vegetables and Dried Apricots: A Vibrant, Healthy Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 cups fresh spinach (baby spinach preferred); 1 medium carrot, peeled and chopped (optional); 1 bell pepper, chopped (optional); 1 cup cherry tomatoes, halved (optional); 1/2 cup dried apricots, chopped (or raisins); 1 cup roasted zucchini or squash (substitute with sweet potatoes or red onions); 2 tablespoons olive oil; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste; Optional: A splash of honey or maple syrup for sweetness

Spinach Salad with Roasted Vegetables and Dried Apricots: A Vibrant, Healthy Delight

Why You’ll Love This Recipe

This salad is packed with flavor and texture, making it both a delicious and nutritious choice. The roasted vegetables add warmth and a subtle sweetness, while the dried apricots contribute a chewy texture and a natural sweetness that perfectly complements the fresh spinach. The ingredients are simple, yet the combination of flavors makes this salad feel special and satisfying. Plus, it’s versatile and easy to adapt based on your preferences or what you have on hand.

Ingredients

For the Salad:

4 cups fresh spinach (baby spinach is preferred)
1 medium carrot, peeled and chopped (optional)
1 bell pepper, chopped (optional)
1 cup cherry tomatoes, halved (optional)
1/2 cup dried apricots, chopped (or raisins, if preferred)

For Roasted Vegetables:

1 cup roasted zucchini or squash (can substitute with other veggies like sweet potatoes or red onions)
2 tablespoons olive oil
Salt and pepper, to taste

For the Dressing:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Optional: A splash of honey or maple syrup for sweetness

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven and Prepare Vegetables

Preheat your oven to 400°F (200°C). Toss your choice of vegetables (zucchini, squash, sweet potatoes, etc.) with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until the vegetables are tender and lightly caramelized.

2. Prepare the Dressing

While the vegetables are roasting, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Add a splash of honey or maple syrup if you prefer a sweeter dressing.

3. Assemble the Salad

Once the roasted vegetables are ready, set them aside to cool slightly. In a large bowl, add the spinach, and top with the roasted vegetables and chopped dried apricots. Drizzle the prepared dressing over the salad and toss gently to combine.

4. Serve

Serve immediately while the roasted vegetables are still warm, or allow the salad to cool to room temperature. This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Different Greens: Swap spinach with mixed greens, kale, or arugula for a unique twist on the flavor and texture.
Add Protein: For added protein, top the salad with grilled chicken, chickpeas, or roasted nuts.
Additional Veggies: Try adding roasted beets, squash, or even sweet potatoes for more variety and richness.
Vegan/Dairy-Free: If you want to keep the salad dairy-free, opt for a vegan cheese or simply leave it out.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, the spinach might wilt, so it’s best enjoyed fresh.
Reheating: If you have leftover roasted vegetables, reheat them in the oven for a few minutes to regain their crispness before serving again.

Health Benefits

Nutrient-Rich: Spinach is high in fiber, iron, and vitamins A and C, which support immunity and digestion. Dried apricots are rich in potassium and antioxidants, contributing to heart health.
High in Fiber: The vegetables, spinach, and apricots provide a good amount of fiber, helping to support digestion and regulate blood sugar levels.
Antioxidants: The roasted vegetables, spinach, and apricots provide an array of antioxidants that help combat inflammation and promote overall health.

FAQs

1. Can I use frozen vegetables for roasting?

While fresh vegetables are preferred for roasting, you can use frozen vegetables. Just be sure to thaw and drain them before roasting to avoid excess moisture.

2. Can I make this salad in advance?

It’s best to prepare and assemble this salad fresh, but you can roast the vegetables ahead of time and store them in the fridge for up to 3 days. When ready to serve, just combine them with the spinach and dressing.

3. Can I make this salad gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that any Dijon mustard or vinegar used is free from gluten.

4. What can I use in place of dried apricots?

If you don’t have dried apricots, raisins, dried cranberries, or even chopped dates can serve as good substitutes.

5. How can I make this salad more filling?

For a heartier salad, consider adding a protein source like grilled chicken, chickpeas, or roasted quinoa. Nuts like almonds or walnuts also make a great addition for crunch and protein.

Conclusion

Spinach Salad with Roasted Vegetables and Dried Apricots is a wonderfully balanced dish that combines savory roasted vegetables with the sweetness of dried apricots and the freshness of spinach. It’s quick, versatile, and perfect for any meal or occasion. Whether you’re enjoying it for lunch, dinner, or as part of a potluck spread, this salad will impress everyone with its vibrant colors, textures, and flavors. Enjoy this healthy, nourishing, and delicious salad that’s sure to become a favorite!

Spinach Salad with Roasted Vegetables and Dried Apricots: A Vibrant, Healthy Delight