Sweet n’ Salty Roasted Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
  • 1 ½ cups spinach leaves
  • ¼ cup fresh blueberries
  • ¼ cup red grapes (halved)
  • 1 small roma tomato (seeded and diced)
  • 1tbsp honey roasted peanuts
  • 1tbsp roasted corn
  • 2 corn tortillas sliced into strips
  • Salt + Pepper
  1. For Roasting Corn: Preheat oven to 400 degrees.
  2. Place desired amount of corn on baking sheet and drizzle lightly with olive oil and toss to coat.
  3. Season with salt and pepper and place in oven for 10 minutes (shaking pan at 5minutes to allow even roasting) or until corn begins shrink slightly. Remove from oven to cool and begin preparing tortilla strips.
  4. For Crispy Corn Tortilla Strips: Slice corn tortillas in desired strips (I used pizza cutter, see photograph reference above).
  5. Lay strips on cooling rack placed inside a baking sheet.
  6. Spray strips generously with cooking spray and sprinkle with salt and pepper.
  7. Place in oven and allow to cook for 5-7 minutes. Remove from oven and lay out on paper towels to cool and continue to crisp.
  8. Add all ingredients to salad bowl, toss, and drizzle desired amount of dressing over salad.
  9. Enjoy!
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/sweet-n-salty-roasted-salad/