Athens Foods | » Warm Roasted Vegetable Salad With Phyllo Croutons

Ingredients

• 1 large sweet potato, peeled and cut into 1-inch chunks
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces cremini mushrooms, halved or quartered (if large)
• 1/2 large red onion, cut into 1-inch chunks
• 6 tablespoons olive oil, divided
• 1 1/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 roll Athens® Phyllo Dough (9″ x 14″), thawed
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 small clove garlic, grated or minced
• 2 ounces baby spinach (about 2 packed cups)