Roasted Onion and Tomato Spinach Salad

Roasted Onion and Tomato Spinach Salad
Prep time
Cook time
Total time
A delicious salad! You'll get a burst of flavor in every bite!
Recipe type: Salad
Cuisine: American
Serves: 3
  • 3 plum tomatoes, slice in half lengthwise
  • 2 small red onions, or 1 large sliced into 6-8 wedges (stem on)
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt and pepper
  • ½ avocado, sliced
  • ¼ cup crumbled goat cheese
  • 1 16 oz bag of fresh baby spinach
  • ½ can Great Northern beans
  • ½ cup sliced English cucumber
  • ¼-1/3 cup Lemon Vinaigrette
  • Salt and pepper to taste
  1. Preheat oven to 425 F.
  2. On a sheet pan coated with cooking spray or a silpat, place slice tomatoes cut side down and red onion wedges. Coat with olive oil and ½ tsp salt and pepper. Toss to coat evenly.
  3. Roast vegetables until golden brown on all sides - about 40-45 minutes. Flip about 20 minutes into the roasting time.
  4. While vegetables roast, pour out spinach into a large salad bowl. Add in most of the beans and cucumbers. Save a small handful for garnishing the plates at the end (optional).
  5. Toss spinach with salad dressing and season with salt and pepper as needed. Divide evenly onto 2-3 plates (depending on how big you like your salads).
  6. Top each salad evenly with goat cheese crumbles, avocado slices and remaining white beans and cucumbers.
  7. Once roasted vegetables are done, allow to cool for about 10 minutes. Then divide evenly between salads. Serve immediately.