It’s time to eat ‘Lean and Clean”
That’s my new motto as we come to the end of August and forge our way into fall. There is that feeling in the air, even though the days are still filled with sunshine and nice temperatures, I feel it’s the right time to start eating a bit healthier! I usually wait till after the September long weekend…but why wait? Let’s get at it!
After lots of traveling and simply enjoying the good life of vacationing, along with numerous barbecues, wining and dining in all the great restaurants, that’s a lot of fatty foods under my belt. What better way to counteract that, than with a delightful array of fresh vegetables and fruits to ring in the new month.
After picking up some gorgeous fruits and veggies, I decided on roasting the vegetables, and came up with this delicious salad.
Warm Roasted Harvest Spinach Salad
2 cups spinach
1/2 buttercup squash, cut into wedges
1 small zucchini, sliced in good sized pieces
1/2 cup grean beans, snapped into bite sized pieces
2 small carrots, sliced and halved
1 tomato, quartered
1 large portobello mushroom , thick slices
1 stalk basil, chopped
1/4 cup goat cheese
handful chopped walnuts
1/2 tsp black pepper
1/4 cup virgin oil
Sundried tomato vinegarette
Preheat oven to 350 degrees. In a saucepan blanche or slightly cook the green beans and carrots and drain. On a baking sheet add the virgin oil making sure the pan in covered evenly. Add the buttercup squash wedges, add a pinch of black pepper and cover with aluminum foil and bake in the oven for approximately 10 minutes.
Remove the baking sheet from the oven and add along with the squash, zucchini slices, carrots and tomato quarters. Add a pinch more black pepper and more virgin oil if necessary. Toss the vegetables making sure they are covered with oil.
Return the baking sheet to the oven, uncovered and cook for another 10 minutes, turning occasionally to brown all sides, then adding the mushroom slices for the last 5 minutes of cooking. Remove when done and let cool for a few minutes. With a knife, trim the outer rind from the squash wedges. Warm the green beans in the microwave for a few minutes.
Place the spinach on a plate, arranging the squash wedges, then topping with vegetables, chopped basil, goat cheese, black pepper and walnuts. Drizzle with sundried tomato vinegarette.
Serve warm with a lemon slice and enjoy!