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Roasted Tomato Spinach Salad with Citrus Mustard Vinaigrette
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Description
A fun twist on a spinach salad with deliciously sweet roasted tomatoes.
Ingredients
- FOR THE SALAD:
- 2 cups Grape Tomatoes, Halved
- 2 Tablespoons Extra Virgin Olive Oil, Divided
- 1 teaspoon Sugar
- 1 teaspoon Kosher Salt
- 10 ounces, weight Fresh Spinach
- ¼ cups Feta Cheese, Crumbled
- 1 Tablespoon Toasted Pine Nuts
- FOR THE DRESSING:
- ½ whole Orange, Juiced
- ½ whole Orange, Zested
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Red Onion, Minced
- 1 pinch Salt And Pepper
Preparation
Preheat oven to 400ºF 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 minute, 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.
Combine all dressing ingredients in a small bowl and whisk together. Pour the citrus mustard vinaigrette on top of salad once plated and ready to serve.
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