Roasted Vegetable Fall Salad

Roasted Vegetable Fall Salad

Prep Time

15 minutes

Cook Time

45 minutes

Serves

 
Roasted Vegetable Fall Salad

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.

Kitchen Tips:

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

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.

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