Roasted Fall Vegetable Salad

More from this source
Kraft Foods
Nutrition per serving    (USDA % daily values)
CAL
130
FAT
11%
CHOL
1%
SOD
6%

Comments

Add a comment

Ingredients for 6 servings

1 small butternut squash (2 lb.), peeled, sliced

3 parsnips (3/4 lb.), sliced

1 large red onion, sliced

1 large red pepper, cut into strips

1 clove garlic, minced

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

10 cups baby spinach leaves

1/4 cup OSCAR MAYER Real Bacon Bits

2 Tbsp. pine nuts, toasted

You might also like

Autumn Roasted Vegetable Salad
Bijouxs
Roasted Vegetable And Quinoa Salad With Pistachios
Real Simple
Shaved Vegetable Salad With Quick Tea-Pickled R...
One Hungry Mama
Thin-Sliced Vegetable Salad With Walnuts, Chick...
Whole Living
Root Vegetable Salad With Creamy Horseradish Dr...
Fine Cooking
Grilled Honey Lime Chicken Sandwiches With Five...
Rachael Ray
Crunchy Vegetable Salad With Sautéed Peas And R...
Food & Wine
Root Vegetable And Pomegranate Salad
Martha Stewart
Northwoods Shrimp And Harvest Vegetable Salad
Penzeys
Vegetable Salad With Beets And Goat Cheese
Ingredients, Inc.