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Roasted Fall Vegetable Salad

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Roasted Fall Vegetable Salad recipe
photo by:
kraft
Veggies are roasted to intensify their flavors, then mixed with fresh greens and toasted nuts for a dish that celebrates all that's great about fall and eating right.
time
prep:
15 min
total:
1 hr
servings
total:
6 servings, 1-1/2 cups each
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What You Need

1
small butternut squash (2 lb.), peeled, sliced
3
 parsnips (3/4 lb.), sliced
1
large red onion, sliced
1
large red pepper, cut into strips
1
clove garlic, minced
1/3
cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
10
cups baby spinach leaves
1/4
cup OSCAR MAYER Real Bacon Bits
2
Tbsp. pine nuts, toasted

Make It

HEAT oven to 450ºF.

PLACE first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.

BAKE 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.

TOP with bacon, nuts and remaining dressing.

Kraft Kitchens Tips

Substitute
Substitute toasted coarsely chopped PLANTERS Pecans for the pine nuts.
Substitute
Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil.
K:55728v1:120724
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