Drs Greens - Day 4 - The Pizza Salad
Day 4 of 30 Days of Greens
Welcome back! Today’s salad brings all the flavors of pizza—minus the crust! Roasted tomatoes, broccoli, and a sprinkle of feta take this salad to the next level. Perfect for when you want a fresh, satisfying twist on classic pizza vibes.
Here’s what’s in the bowl:
Kale
Red onions
Quinoa (crispy)
Roasted broccoli
Roasted tomatoes
Feta cheese
Avocado
Pesto vinaigrette
Our version of the Pesto vinaigrette:
½ cup olive oil
2 tbsp red wine vinegar
1 cup basil leaves (packed)
1 cup flat-leaf parsley leaves (packed)
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp salt
Combine all ingredients in a blender and blend until smooth.
Use immediately or refrigerate for up to 5 days.
Crispy Quinoa:
1. Toss cooked quinoa with a drizzle of olive oil.
2. Spread on a baking sheet and bake at 400°F (200°C) for 15 minutes, stirring halfway, until golden and crispy.
Roasted Broccoli & Tomatoes:
1. Toss broccoli and tomatoes in olive oil, salt, and pepper.
2. Roast at 450°F for 25 minutes, until caramelized and tender.
This “pizza salad” is packed with flavor, nutrients, and all the goodness of your favorite toppings in a bowl.
Join us as we keep exploring fresh ideas—like, comment, and subscribe for more. See you tomorrow for Day 5!