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Roasted Fall Vegetable Salad
Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad

11 Review(s)
Healthy Living
Cook Minutes 1 Hr
Prep : 15 Min Cook: 45 Min
This robust salad tastes great served either warm or chilled.
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What do I need ?
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
Heat oven to 450ºF.
Step 2
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.
Step 3
Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
Step 4
Top with bacon, nuts and remaining dressing.
Kraft Kitchen Tips!
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Substitute
Substitute toasted chopped pecans for the pine nuts.
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Substitute
Prepare using Kraft Mandarin Orange with Sesame Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 370 mg
15 %
Carbohydrate 38 g
Fibre 7 g
Sugars 9 g
Protein 6 g
Vitamin A
180 %
Vitamin C
170 %
Calcium
15 %
Iron
20 %
Servings
6 servings, 1-1/2 cups (375 mL) each
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.
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