So what I like salads? You know you like them too. I think some quickly sauteed veggies that hold up well to the heat (don’t get too soft or soggy), are a great addition to a summer salad which is precisely what I did with this salad. Additionally, I have come to realize how much I prefer making my own dressing because you know what you are putting on your salad and you cut out a lot of the unnecessary fat and calories.
2 cups baby spinach
1/2 zucchini (Cut into slices)
1/2 squash (cut into slices)
1/4 cup slivered almonds
1/4 cup craisins
3 tablespoons olive oil
2 tablespoons of honey
1 tablespoon of spicy brown mustard
1 tablespoon balsamic vinaigrette
1) In a small saucepan, heat one tablespoon of oil over medium heat
2) Add squash and zucchini to saucepan and saute for 4-6 minutes until cooked through but not too soft. Season with salt and pepper. Flip at about 3 minutes in. Set aside once done cooking.
3) In a small bowl, mix together rest of olive oil with honey, brown mustard, and balsamic vinaigrette. If not thin enough, taste and add either balsamic or olive oil depending on your taste buds.
4) Arrange spinach on a plate, and top with squash/zucchini, craisins and almonds.
5) Drizzle with dressing
The key is making sure the zucchini/squash is cooked enough but not cooked too much. Just keep an eye on it and you will be fine. I do love the honey mustard vinaigrette paired with this salad because the sweetness helps balance the saltiness of the squash while also giving it a hint of spicy from the mustard.
Oh and for all of my non-veg friends out there, this seems like the perfect salad for some grilled chicken strips. 🙂