Spinach Salad With Roasted Veggies

• 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

1. Place Oil, Vinegar, Mustard in Large Bowl.
2. Season with salt and pepper.
3. Whisk to combine well.
4. Add Spinach and toss to coat.
5. Preheat Oven to 450 Degrees Fahrenheit.
6. Prep veggies and place on baking sheet lined with parchment paper for easy clean-up.
7. Sprinkle with Oil and salt and pepper
8. Roast till veggies are tender and begin to brown 40-50 minutes tossing and turning them throughout.
9. Let Cool and place over Spinach.

olive oil, white wine vinegar, mustard, salt, butternut squash, red new potatoes, red onions, carrots, garlic

Taken from www.food.com/recipe/spinach-salad-with-roasted-veggies-187376 (may not work)