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Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad recipe
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photo by:
kraft
recipe by: kraft

What You Need

1 small butternut squash (2 lb./900 g), peeled, sliced
3 parsnips (3/4 lb./340 g), sliced
1 large red onion, sliced
1 large red pepper, sliced
1 clove garlic, minced
1/3 cup Kraft Calorie-Wise Sun-Dried Tomato & 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 vegetables and garlic in 15x10x3/4-inch jelly-roll 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.

kraft kitchens tips

Substitute
Substitute toasted chopped pecans for the pine nuts.
Substitute
Prepare using Kraft Signature Mandarin Orange with Sesame Dressing.

nutritional information

K:55728v0ec:111416

most recent review

"Yummy!"
reviewed by: Southwood
on: 10/30/2011
 Southwood

use what's on hand

type of meal

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