Description
A flexible, nutrient-packed salad featuring mixed greens, roasted veggies, avocado, seeds, and homemade vinaigrette—perfect for lunch or meal prep.
Ingredients
2 cups mixed greens (arugula, spinach, or kale)
½ cup roasted sweet potatoes or carrots
¼ diced avocado
2 tbsp crumbled feta cheese
¼ cup dried cranberries
2 tbsp toasted walnuts
1 boiled egg or ½ cup roasted chickpeas
2 tbsp olive oil
1 tbsp lemon juice or vinegar
1 tsp mustard
1 tsp honey
Salt and pepper to taste
Instructions
Wash and dry all salad greens using a salad spinner.
Pre-roast veggies with olive oil at 400°F for 20 minutes.
Layer greens into a salad bowl.
Add roasted veggies, avocado, cheese, cranberries, nuts, and protein source.
In a jar, shake together olive oil, mustard, lemon juice, honey, salt, and pepper for dressing.
Drizzle salad with dressing just before serving and toss gently.
Notes
Roast vegetables in advance for faster weekday prep.
Use glass jars to store homemade dressings for up to a week.
Substitute feta for other cheeses like goat or shredded mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Raw + Roasted
- Cuisine: American
Nutrition
- Calories: 340
- Fat: 21g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 145mg
Keywords: easy salad ideas, quick salad lunch, meal prep salad, roasted vegetable salad