Roasted Vegetable Fall Salad

Posted by Editor at The Food Channel®

From The Kitchens of The Food Channel

Prep Time:15 minutes
Cook Time:45 minutes
Serves:6

Tagged:

Serve warm roasted vegetables tossed with baby spinach leaves for a tasty and healthy side salad or entree. Finish it off by drizzling with sun-dried tomato dressing and topping with bacon and pine nuts. For a vegetarian option, leave off the bacon.

Recipe courtesy of KRAFT.

Nutritional Information: Calories 230, Total fat 8 g, Saturated fat 1 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 38 g, Dietary fiber 7 g, Sugars 12 g, Protein 7 g, Vitamin A 200 %DV, Vitamin C 140 %DV, Calcium 15 %DV, Iron 25 %DV, Diabetes Food Choices:1-1/2 Carbohydrates + 1-1/2 Fats.

Serving Size = 1-1/2 cups (375 mL)

Nutrition Bonus: This flavourful roasted vegetable salad is sure to be a hit with both family and friends! As a bonus, not only do the squash and spinach team up to provide an excellent source of vitamin A, but the peppers are also an excellent source of vitamin C.

Ingredients

1 small butternut squash (2 pounds/900 grams), peeled, sliced
3 parsnips, sliced
1 large red onion, sliced
1 large red pepper, sliced
1 clove garlic, minced
1/3 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided
1/4 cup OSCAR MAYER Real Bacon Bits
2 tablespoons pine nuts, toasted

Preparation

1
HEAT oven to 450ºF. Place squash, parsnips, onions, peppers and garlic in 15x10x3/4-inch baking pan. Add 2 tablespoons dressing; toss to coat. Spread to evenly cover bottom of pan.
2
BAKE 40 to 45 minutes or until vegetables are tender and golden brown, stirring occasionally. Spoon into large serving bowl. Add spinach; toss lightly.
3
TOP with bacon and nuts. Drizzle with remaining dressing.

Additional Info

Kitchen Tips:

Substitute: Prepare as directed, using Kraft Signature Mandarin Orange with Sesame Dressing.

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