Preheat oven to 425F, line a baking sheet with parchment paper and set aside

Place the tomatoes, potatoes and red onion on the baking sheet. Drizzle with olive oil and roast for 20-25 minutes until potatoes are tender.

While the potatoes are roasting, grill the corn over medium heat until nicely charred. Let cool and cut the kernels off the cob and set aside.

Make the dressing: in a small mason jar add the olive oil, balsamic vinegar and dijon mustard and shake to combine. 

Place the spinach in a large bowl, when the potatoes, tomato mixture is done cooking place on top of spinach. Add the grilled corn. Drizzle with dressing and toss gently. Salt and pepper to taste and garnish with basil. Enjoy!