Spinach Salad with Basil Dressing

 

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• Cooking and Prep: 1.5 h
• Serves: 6
• No Allergens

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Ingredients (16)

Spinach Salad

• 1 sweet potato, cubed

• 2 zucchini, cubed

• Gefen Olive Oil, for drizzling

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  Gefen Olive Oil

• salt, to taste

• pepper, to taste

• garlic powder, to taste

• 1 (6-oz./170-g.) package beef fry

• 16 ounces (450 grams) fresh spinach leaves

• 1/2 cup raw quinoa, cooked according to package directions

Basil Dressing

• 1/3 cup Gefen Olive Oil

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  Gefen Olive Oil

• 3 tablespoons Tonnelli Red Wine Vinegar

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  Tonnelli Red Wine Vinegar

• 3–4 cubes Gefen Frozen Basil

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  Gefen Frozen Basil

• 1 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 teaspoon granulated garlic

• 1 tablespoon Manischewitz Honey

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  Manischewitz Honey

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Start Cooking

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