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Roasted Fall Vegetable Salad
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Roasted Fall Vegetable Salad

1 Hour
15 Min Prep
1 Hr Cook
Healthy Living
Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.
What You Need
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6 servings
Original recipe yields 6 servings
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
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Let's Make It
1
Heat oven to 450ºF.
2
Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
3
Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
4
Top with bacon, nuts and remaining dressing.
Kitchen 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.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 3.3333mg
1%
Sodium 310mg
13%
Total Carbohydrates 31g
11%
Dietary Fibers 7g
25%
Sugars 11g
22%
Protein 6g
12%
Vitamin A
290%
Vitamin C
70%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 6 servings, 1-1/2 cups each.
* 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.
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