Spinach Salad with Roasted Fall Vegetables
The roasted vegetables piled onto the salad make this a healthy, filling supper.
- Servings: 4
Source: Everyday Food, October 2006
- 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
Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.