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Roasted Fall Vegetable Salad

Prep Time:

15 min

Total Time:

1 hr

Makes:

What You Need!

1 small butternut squash (2 lb./900 g), 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

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 squash, parsnips, onions, peppers and garlic in 15x10x3/4-inch baking 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 serving bowl. Add spinach; toss lightly.

TOP with bacon and nuts. Drizzle with remaining dressing.

Kraft Kitchens Tips

Substitute

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

K:55728v0ec:111416

(4)

Rated

by a.donatelli on 4/4/2009
" Delicious salad. Can be a meal in itself. Full of flavor and good for you as well. Definately putting it on my list of favorite salads."

See All Ratings and Comments

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

Nutritional Information

Calories

230

Total fat

8 g

Saturated fat

1 g

Cholesterol

5 mg

Sodium

350 mg

Carbohydrate

38 g

Dietary fibre

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

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.