Roasted Winter Vegetable Salad

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Oxmoor House

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Ingredients

1/2 cup fat-free Italian dressing, divided

1 teaspoon dried rosemary

3 1/2 teaspoons olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon ground red pepper

7 cups cubed peeled acorn squash (about 2 1/2 pounds)

4 cups chopped fennel bulb (about 4 small bulbs)

2 onions, cut into 1/2-inch-thick wedges

Cooking spray

12 cups mixed baby salad greens

2 tablespoons balsamic vinegar

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