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Roasted Winter Vegetable Salad

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Ingredients

1/2 cup fat-free italian dressing, divided

3 1/2 teaspoons olive oil, divided

3/4 teaspoon salt, divided

4 cups chopped fennel bulb (about 4 small bulbs)

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

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

1 teaspoon dried rosemary

1/4 teaspoon ground red pepper

cooking spray

12 cups mixed baby salad greens

2 tablespoons balsamic vinegar

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