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.
Servings: 4 servings
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: 1SERVING | Calories: 203kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 790mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7311IU | Vitamin C: 32mg | Calcium: 128mg | Iron: 2mg