Spinach Salad with Roasted Fall Vegetables


The roasted vegetables piled onto the salad make this a healthy, filling supper.


  • 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 ½ 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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