This roasted tomato spinach salad brightens simple spinach with oven-roasted tomatoes, crumbled feta, toasted pine nuts and a citrus-mustard vinaigrette.
Some dishes just feel “grown-up.” Lamb chops with mint jelly. Seafood risotto. A perfectly cooked porterhouse. They’re the kinds of meals you want to savor without interruptions—no whining kids, no distractions—just the flavors on the plate.
This salad leans that way. It features barely wilted spinach warmed by roasted tomatoes, topped with salty feta, crunchy toasted pine nuts and a bright citrus-mustard vinaigrette. The combination of sweet, tart, salty and savory delivers a refined, layered bite many children won’t appreciate.
I planned this as a quiet, indulgent dinner: a bath, a candle, a book and a glass of wine. Instead, neighborhood kids decided sunset was the perfect time for a rambunctious water-gun game in the yard. The screaming and splashing carried through the evening, ending my hopes for a serene, candlelit meal.
Still, the salad didn’t suffer. Roasting the tomatoes concentrates their sweetness and adds depth, while a quick sauté softens the spinach just enough. The warm tomatoes gently wilt the greens when they’re combined, creating a pleasing texture contrast with the feta and pine nuts. Even eaten at a desk with music in the background, it made a delicious, satisfying meal.
Roasted Tomato Spinach Salad with Citrus Mustard Vinaigrette
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, to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a baking sheet.
- Toss the halved tomatoes with 1 tablespoon olive oil, the sugar and salt.
- Spread the tomatoes on the baking sheet and roast for about 20 minutes, tossing occasionally, until they are concentrated and slightly caramelized.
- When the tomatoes are nearly done, heat a large skillet over medium-high heat.
- Add the remaining tablespoon of olive oil and sauté the spinach for about 1 minute, just until it begins to wilt.
- Transfer the spinach to a serving platter.
- Top the spinach with the roasted tomatoes straight from the oven so their heat wilts the greens a bit more.
- Add crumbled feta and toasted pine nuts over the top.
Citrus Mustard Vinaigrette
- Whisk together orange juice, lemon juice, orange zest, olive oil, Dijon mustard and minced red onion. Season with salt and pepper to taste.
- Drizzle the vinaigrette over the plated salad just before serving.
Nutrition
Serving: 1 serving • Calories: 203 kcal • Carbohydrates: 8 g • Protein: 5 g • Fat: 18 g • Sodium: 790 mg • Fiber: 3 g • Vitamin A: 7311 IU • Vitamin C: 32 mg
Additional Info
Course: Salads
Cuisine: American