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Roasted Tomato Spinach Salad with Citrus Mustard Vinaigrette
This roasted tomato spinach salad is a fun way to jazz up spinach as a side with roasted tomatoes, feta, pine nuts and a citrus mustard vinaigrette.
Prep Time
5
minutes
mins
Cook Time
21
minutes
mins
Total Time
26
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
roasted tomato spinach salad
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
cups
grape tomatoes
halved
2
tablespoons
extra virgin olive oil
divided
1
teaspoon
kosher salt
1
teaspoon
sugar
10
oz.
bag of spinach
1/4
cup
feta cheese
crumbled
1
tablespoon
pine nuts
toasted
Citrus Mustard Vinaigrette
juice of 1/2 an orange
1
tablespoon
lemon juice
1/2
teaspoon
orange zest
2
tablespoons
extra virgin olive oil
1
tablespoon
dijon mustard
1
teaspoon
red onion
minced
salt & pepper
Instructions
Preheat oven to 400 degrees and grease a baking sheet.
Toss tomatoes with 1 tablespoon of olive oil, sugar and salt.
Spread out on baking sheet and roast for 20 minutes, tossing occasionally.
When tomatoes are almost finished, heat a large skillet over medium high heat.
Add remaining tablespoon of olive oil and saute spinach for 1 min, until just starting to wilt.
Transfer spinach to a serving platter.
Top with roasted tomatoes straight out of the oven (they will wilt the spinach a bit more from their heat).
Finally add feta and pine nuts.
Citrus Mustard Vinaigrette
Combine all ingredients in a small bowl and whisk together.
Pour on top of salad once platted and ready to serve.
Nutrition
Serving:
1
SERVING
|
Calories:
203
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
8
mg
|
Sodium:
790
mg
|
Potassium:
604
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
7311
IU
|
Vitamin C:
32
mg
|
Calcium:
128
mg
|
Iron:
2
mg