Roasted Fall Vegetable Salad

60 6 servings, 1-1/2 cups (375 mL) each
Recipe By
(11) 11 Reviews
Prep Time
Total Time

6 servings, 1-1/2 cups (375 mL) each

This robust salad tastes great served either warm or chilled.

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What You Need

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Make It

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  • 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.


Substitute toasted chopped pecans for the pine nuts.


Prepare using Kraft Mandarin Orange with Sesame Dressing.


  • 6 servings, 1-1/2 cups (375 mL) each

Healthy Living

Nutrition Bonus

The squash in this colourful fall salad provides an excellent source of vitamin A.

Nutritional Information

Serving Size 6 servings, 1-1/2 cups (375 mL) each
Calories 210
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 5mg
Sodium 370mg
Carbohydrate 38g
Dietary fibre 7g
Sugars 9g
Protein 6g
Vitamin A 180 %DV
Vitamin C 170 %DV
Calcium 15 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

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  • Durellec |

    This salad is wonderful! It is a simple recipe and packed with wholesome flavour. I made this for our Thanksgiving dinner and was asked for this recipe by family. This one is a keeper!

  • chezehman |

    I made this salad to go with our Thanksgiving dinner - it was a hit! I used Kraft Roasted Red Pepper and parmesan dressing instead because I had it on hand, and it turned out delicious! I will likely make this again.

  • Southwood |