Directions

Prepare Spinach Salad

1. Preheat oven to 450 degres Fahrenheit (230 degrees Celsius).

2. Spread the cubed sweet potato on one baking sheet and the cubed zucchini on a second. Drizzle both with olive oil and sprinkle with salt, pepper, and garlic powder. Place both pans in the oven. Roast the zucchini for 15 minutes and the sweet potato for 30 minutes.

3. Lower oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Place beef fry on a baking sheet and place in the oven for 30 minutes.

Prepare the Basil Dressing

1. Combine dressing ingredients in a small bowl.

Assemble the Salad

1. Place spinach leaves in a large bowl. Add cooked quinoa, roasted veggies, and beef fry.

2. Drizzle with dressing.

Credits

Food Styling by Renee Muller
Photography by Hudi Greenberger

Recipe tags

Basil Basil dressing Beef fry Chanie Nayman Facon Fresh Quinoa Salad Shabbos Spinach Spinach salad

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Raizy Weinfeld

4 months ago

Can the veggies and beef fry be made in advance?

Fay Friedman

1 year ago

Love this recipe I make it for shabbos and all my guests gobble it up there are hardly any leftovers

Alene

1 year ago

This was absolutely delicious! I didn’t have a zucchini, but that was fine. I cut the recipe in half, and it was perfect for just me with a little left over. I have all kinds of eating issues, so I switched the honey to maple syrup. I loved this and will make it again.