Spinach Salad with Roasted Fall Vegetables

Four servings • One hour to prepare

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

Roasted Fall Vegetables

  • 2 lbs. (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 lbs. red new potatoes (12 to 14), well scrubbed and quartered
  • 1 lb. medium red onions (about 2 to 3), peeled and quartered
  • 1 lb. carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 450°F. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Allow to cool to room temperature.
  2. Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
  3. Dividing evenly, place spinach on four serving plates, and top with roasted vegetables.

Nutritional Information

  • 4Servings
  • 564Calories
  • 22gFat
  • 89gCarbohydrates
  • 12gProtein
  • 248mgSodium
  • 19gSugar
  • 16gFiber

This recipe inspired in part or in whole from here.

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