This vibrant roasted red pepper and spinach salad is a feast for the senses, combining sweet, smoky peppers with fresh, crisp spinach. The crumbled feta adds a creamy, tangy layer that perfectly complements the roasted flavors.
Light yet filling, this salad is not only delicious but also packed with nutrients, making it an ideal choice for a healthy lunch or as a stunning side dish at dinner parties. The balance of flavors and textures will keep you coming back for more!
Ingredients
INGREDIENTS
- 4 cups fresh baby spinach
- 2 large roasted red peppers, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup olives, pitted and sliced (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red peppers on a baking sheet and roast for 20 minutes, turning halfway, until they are charred and tender.
- Once roasted, remove the peppers from the oven and let them cool. Once cool, peel off the skin and slice the peppers into strips.
- In a large bowl, combine the fresh spinach, sliced roasted red peppers, red onion, and olives if using.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese before serving. Enjoy!
Notes
Tip: For a bit of heat, you can add some red pepper flakes to the dressing for a spicy kick.
For added crunch, consider tossing in some toasted nuts or seeds, such as walnuts or sunflower seeds. You can also substitute the feta with goat cheese for a different flavor profile.
Leftovers can be stored in an airtight container in the fridge for up to 2 days, but it’s best enjoyed fresh. If you prefer a packed lunch, keep the dressing separate until ready to serve.
