Roasted Winter Salad
Fav type of mushrooms
1 Table spoon Basil leaves, minced
Handful of sun-dried tomatoes,
Handful smashed almonds * if you like nuts
1/3 cup olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 190 degree. Or can use air fryer.
Place mushrooms (remove stem) and asparagus onto a lined baking sheet.
Drizzle vegetables with olive oil, and sprinkle with salt and pepper.
Roast for about 25 minutes.
Slice the mushrooms into thin slices and the asparagus.
Whisk dressing ingredients together with the mushrooms. Place asparagus into a separate bag (without any dressing). Leave vegetables in fridge, allowing mushrooms to marinate for a few hours.
Arrange the spinach, asparagus, basil, scallions, and sun-dried tomatoes together in a large serving bowl.
Top with marinated mushrooms and drizzle remaining dressing from the mushrooms over the whole salad.
Sprinkle almonds over and serve.