Spinach Salad With Roasted Fall Vegetables Recipe

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 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.