¼ cup feta cheese (or 1 ounce goat cheese or other cheese of choice)
1 cup roasted vegetables (asparagus, bell peppers, broccolini)
1 Tablespoon dried cherries
Dressing of choice or fresh salsa and lime juice
Instructions
To roast vegetables: place veggies on a cookie sheet, drizzle with olive oil, salt and pepper and roast for 20 minutes at 400 degrees, half way through cooking time add a clove of minced garlic to the pan and stir veggies. After you remove them from the oven squeeze ½ of a cut lemon over the veggies. Let cool before assembling salad bowls.
In a glass or plastic tupperware bowl assemble salad: brown rice, spinach or kale, cherry tomatoes, roasted vegetables, cheese and dried fruit (if using). When ready to eat serve with dressing of choice.
Notes
Other add-in suggestions: sunflower seeds, nuts, chopped hard boiled egg, tuna, chicken or steak, beans, hearts of palm, canned artichoke hearts, avocado, a variety of vegetables.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/make-ahead-salad-bowls/