Blueberry Mango Spinach Salad with Walnuts, Feta Cheese, and Lemon Honey Mustard Dressing

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Serves:  4

Preparation: Chop, toss and serve

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Janet Tigas - https://newmediterraneandietsrecipes.com

 

 

Ingredients:

 

• 1 large broccoli, cut into florets

• 1 tablespoon olive oil

• A handful of baby kale

• 1 small onion, diced

• 7 small cloves of garlic, minced

• 12 small tomatoes (cherry or grape), halved

• 1 small zucchini, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup diced eggplant

• 1/2 cup crumbled feta cheese

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper, to taste

• Juice of 1/2 lemon

 

Method

 

1. Preheat the Oven: Set your oven to 400°F (200°C).

 

2. Prepare the Vegetables: In a large mixing bowl, combine broccoli, kale, onion, garlic, tomatoes,       zucchini, bell peppers, and eggplant. Drizzle with olive oil and lemon juice.

 

3. Season: Add oregano, basil, salt, and pepper. Toss everything to coat well.

 

4. Bake: Transfer the mixture to a baking dish. Cover with foil and bake for 20 minutes.

 

5. Add Feta: Remove the foil, sprinkle feta cheese on top, and bake for another 10-15 minutes until     the vegetables are tender and the feta is slightly golden.

 

6. Serve: Enjoy warm, garnished with a few extra fresh herbs if desired.

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