Roasted Fall Vegetable Salad

3.5
(4) 3 Reviews
Prep Time
15
min.
Total Time
1
hr.
Servings

6 servings, 1-1/2 cups each

Fall vegetables are roasted to intensify their flavors and then mixed with fresh greens and toasted pine nuts for a salad that looks as good as it tastes.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, 1-1/2 cups each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Fat

Nutrition Bonus

The squash, peppers and spinach in this colorful fall salad team up to provide an excellent source of both vitamins A and C.

Nutritional Information

Serving Size 6 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 7g
Saturated fat 1g
Cholesterol 5mg
Sodium 340mg
Carbohydrate 33g
Dietary fiber 8g
Sugars 11g
Protein 6g
   
Vitamin A 350 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lilshortstack727 |

    Considering they have this recipe under the vegetarian recipes and it calls for real bacon pieces kinda defeats the reason its in this category.

  • LisaSharpe |

    Great, easy salad! The only changes I made I used honey toasted pecans and added gorgonzola cheese. I also used the dressing made with olive oil that is suggested at the bottom of the recipe. This salad was a hit

  • fontbytes |

    This was a big hit at a Dinner with friends. I would even make this without the spinach for a veggie side dish.

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