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Spinach Salad with Roasted Fall Vegetables

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    Everyday Food, October 2006
    • Yield Serves 4
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    Ingredients

    • 3 tablespoons olive oil
    • 1 tablespoon white-wine vinegar
    • 1 teaspoon Dijon mustard
    • Coarse salt and ground pepper
    • 1 pound baby spinach
    • 6 cups (about 1/2 recipe) Roasted Fall Vegetables, warm or cooled, cut into bite-size pieces
    • 2 ounces feta cheese, sliced or crumbled

    Directions

    1. Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
    2. Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.

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