30-Minute Paleo Meals: Baby Spinach Salad with Roasted Tomatoes, Asparagus, & Prosciutto

by Melissa Petitto

This simple salad is a colorful and versatile choice for a casual dinner at home or an elegant party.

Preparation Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Serves 4

5 Roma tomatoes, top removed and quartered

1lb (450g) asparagus, woody ends trimmed off

4oz (120g) prosciutto, thinly sliced

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

7 cups (225g/8oz) baby spinach

For the dressing

4 tablespoons thinly sliced basil leaves

3 tablespoons balsamic vinegar

1 tablespoon raw honey

¼ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 tablespoons extra virgin olive oil

1. Preheat the oven to 400ºF. Line 3 baking sheets with aluminum foil.
2. On one baking sheets, arrange the tomatoes cut side up. On another baking sheet, arrange the asparagus in a single layer. On the last baking sheet, arrange the prosciutto in a single layer. Drizzle the tomatoes and asparagus with olive oil and season with salt and pepper.
3. Transfer the baking sheets to the oven. Bake the prosciutto for 10 minutes, or until crispy; the asparagus for 12–15 minutes, or until just tender, and the tomatoes for 20 minutes.
4. In the meantime, make the dressing. In a small bowl, combine the balsamic, honey, basil, sea salt, and pepper and whisk to combine. Slowly drizzle in the olive oil and whisk continuously until emulsified. Set aside.
5. To finish the salad, arrange the spinach on a platter and top with the roasted tomatoes and asparagus. Crumble the prosciutto over each salad and drizzle over the basil dressing.

Cal 310 | Cal From Fat 200 | Total Fat 22g | Sat Fat 3.5g | Sodium 1200mg | Fiber 6g | Pro 13g