New This Month

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


  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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