How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spinach Salad With Roasted Veggies?

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, salt and pepper, and more.

Is Spinach Salad With Roasted Veggies suitable as salads?

Yes, Spinach Salad With Roasted Veggies falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Spinach Salad With Roasted Veggies?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad With Roasted Veggies Recipe

Name: Spinach Salad With Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; salt and pepper; 1 lb Baby Spinach (Fresh); 1 small butternut squash; 6 red new potatoes (Washed and quartered); 2 medium red onions (Peeled and quartered); 3 carrots (Halved and cut into 1-2 inches); 4 garlic cloves (Peeled and Smashed); 3 -4 tablespoons olive oil

Fresh, crisp and full of flavor — this Spinach Salad With Roasted Veggies is a must-try. Made with olive oil, white wine vinegar, mustard and salt. Easy…

This Spinach Salad With Roasted Veggies relies on simple, everyday ingredients such as olive oil, white wine vinegar, dijon mustard and salt and pepper. It comes together quickly and makes 4 servings, at about 1209 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1209

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Spinach Salad With Roasted Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions