SALADLike a warm hug in a bowl, this salad is soft, savory and full of comfort. Tender greens, sautéed veggies and a rich balsamic drizzle come together in this simple and healthy dish.

Ingredients:

1 tbsp olive oil

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 small zucchini, thinly sliced into half moons

1 cup baby spinach or kale

½ cup canned chickpeas, drained and rinsed

2 tbsp balsamic vinegar

1 tsp honey (optional, for sweetness)

1 tbsp water

½ tsp dried oregano

Salt and pepper to taste

¼ cup crumbled feta cheese or shaved Parmesan (optional)

Directions

Sauté the Aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent. Add garlic and stir for another 30 seconds.

Cook the Vegetables. Add cherry tomatoes and zucchini to the skillet. Cook for 4–5 minutes, stirring occasionally, until the tomatoes release their juices and the zucchini softens.

Wilt the Greens: Toss in the spinach or kale and chickpeas. Stir gently until the greens are wilted and everything is warmed through.

Add the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, water, oregano, salt and pepper. Pour the mixture over the salad and toss everything in the skillet until evenly coated.

Season and Serve. Remove the skillet from heat. Transfer the warm salad to a serving dish and top with crumbled feta or Parmesan cheese for a tangy finish. Serve immediately while still warm.