Zucchini, Spinach and Goat Cheese Salad
Posted by Judy R
Balsamic Vinegar, Almonds, Goat Cheese, Baby Spinach, Salt And Pepper, Zucchinis, Olive Oil
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Zucchini, Spinach and Goat Cheese Salad Recipe
This Zucchini, Spinach, and Goat Cheese Salad is a light and refreshing summer lunch or dinner dish. The combination of roasted zucchini, fresh baby spinach, tangy goat cheese, and crunchy almonds creates a delectable and filling salad that will impress your guests.
Ingredients
- 2 tbsp balsamic vinegar
- 1/4 cup sliced almonds, toasted
- Crumbled goat cheese, 4 oz
- 3 cups baby spinach
- Season with salt and pepper to taste
- 2 medium zucchinis, sliced into thin rounds
- 2 tbsp olive oil
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Preheat the oven to 350°F.
- Brush the zucchini slices with olive oil and place them on a baking sheet.
- Season with salt and pepper to taste.
- Cook for 15-20 minutes, or until the zucchini is tender and slightly browned.
- Combine the roasted zucchini, baby spinach, crumbled goat cheese, and sliced almonds in a large mixing bowl.
- To make the dressing, whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Toss the salad with the dressing to coat it.
- Serve right away.
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