Spinach Salad with Roasted Veggies & Chicken with Smoky Tomato Vinaigrette
This roasted veggie salad is the perfect way to make use of your late summer bounty. Or your bounty from any part of the summer, really, as what vegetables you roast is totally up to you! I liked the tomato vinaigrette so much that right after dinner, I made another batch! If I’d had my favorite smoked olive oil on hand I would have used it, but the smoked paprika worked in a pinch. This is a beautiful yet uncomplicated dish to serve your dinner guests on a summer night, or you can prepare all the components on Sunday and have a lunch that is sure to be the envy of your coworkers all week.
Spinach Salad with Roasted Veggies & Chicken with Smoky Tomato Vinaigrette
Adapted from Lexi’s Clean Kitchen
For the chicken
- 1 – 1.5 lb. chicken breasts
- 1 tbsp extra-virgin olive oil
- Salt & Pepper, to taste
For the veggies
- 1 zucchini
- 1 yellow squash
- 1 red pepper
- 1 small eggplant
- 1 bunch asparagus
- 1 red onion
- Any other veggies of choice
- 1 tbsp olive oil
- Salt & pepper, to taste
- Fresh rosemary
For the Tomato Vinaigrette
- 1 cup diced tomatoes, blended
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- salt & Pepper, to taste
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- 1 tsp smoked paprika
For serving:
- Six cups spinach
Instructions
- Pre-heat oven to 375 degrees. Cut veggies and toss olive oil, rosemary, salt and pepper. Wrap in tin foil and bake for 30 minutes, or until soft.
- Toss chicken in olive oil and salt and pepper. Heat a medium skillet and add chicken. Cook for about 10 minutes or until cooked through, flipping at the mid point.
- Make the dressing by combining ingredients in your high-speed blender and blending until smooth. Taste and adjust spices as needed.
- To serve, put a bed of spinach on each plate. Spoon dressing over top. Top with veggies and chicken!
Serves 4
