This Rainbow Lunch Salad + Easy Food Prep will keep you on track, while nourishing your body with wholesome food and nutrition!
Prep Time45 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Salad/Lunch
Cuisine: American
Keyword: salad
Servings: 5
Calories: 245kcal
Author: Kaylee Pauley
Ingredients
2-4bags of greens {I typically go with two bags organic baby spinachand two bags organic mixed greens}
1butternut squash
2sweet potatoes
5eggs
15brussels sprouts
2bell peppers
5Roma tomatoes
1package green grapes
2cans garbanzo beansrinsed and drained
1package light feta cheesecut into 1 ounce cubs (approx 1" x 1")
Dressing of Choice
Dressing Suggestion: 2 part balsamic vinegar + 2 parts almond milk + 1 part maple syrup + sprinkle of fresh ground peppermakes for a quick, tasty salad dressing!
Instructions
Preheat oven to 400 degrees.
Peel and cube butternut squash, spray baking sheet with coconut oil cooking spray, spread cubed squash into single layer on pan and bake for 8 minutes. Remove from oven, flip and bake another 7-8 minutes or until squash is cooked through and tender.
Repeat same process with sweet potatoes, but leave the skins for the added vitamins!
Add eggs to small pan, bring water to full boil, then remove from heat and let eggs sit in hot water {covered} for 12-15 minutes or until water cools. Peel eggs, running under cool water, and store in air tight container.
Once butternut squash and sweet potatoes have cooked, chop brussels sprouts, add to greased baking sheet and bake approx 8-10 minutes, flip and bake another 5 minutes or until edges are brown and sprouts are cooked through.
Wash bell peppers, Roma tomatoes, and green grapes, then chop each into smaller pieces and add to separate air tight containers for storage.
Rinse and drain both cans of garbanzo beans, add to airtight container for storage.
Open package of feta cheese and cut into 1" x 1" cubes, add to small container for storage.
To assemble salads, add approx 2 cups spinach and 2 cups mixed greens to large bowl with airtight lid, then add 1 egg, chopped, 1/4 cup cooked butternut squash, 1/4 cup cooked sweet potatoes, 2 tbsp cooked brussels sprouts, 1/4 cup chopped tomatoes, 1/4 cup chopped tomatoes, 1/4 cup green grapes, 1/4 cup garbanzo beans and one cube feta cheese.
Add 2 tbsp dressing of choice to small container, I like to make my own or use Trader Joe's Champagne Pear - I try to keep it to about 50 calories for the two tablespoons and select dressings with as few ingredients as possible.
Now that you've done all the work, you can quickly assemble a salad each morning, by repeating the process above, and have a nutritious meal to take to work each day!
Enjoy!
Notes
Nutrition info does NOT include dressing, or any additional toppings.