Food & Cooking Recipes Salad Recipes Spinach Salad with Roasted Fall Vegetables 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The roasted vegetables piled onto the salad make this a healthy, filling supper. 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 ½ recipe) Roasted Fall Vegetables, warm or cooled, cut into bite-size pieces 2 ounces feta cheese, sliced or crumbled Directions 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. Rate it Print