Roasted Fall Vegetable Salad

9 ingredients
10 steps

Ingredients

  • 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

Directions

  1. 1
    Heat oven to 450 degrees F.
  2. 2
    Place vegetables and garlic in 15x10x3/4-inch jelly-roll pan.
  3. 3
    Add 2 Tbsp.
  4. 4
    dressing; toss to coat.
  5. 5
    Spread to evenly cover bottom of pan.
  6. 6
    Bake 40 to 45 min.
  7. 7
    or until vegetables are tender and golden brown, stirring occasionally.
  8. 8
    Spoon into large bowl.
  9. 9
    Add spinach; toss lightly.
  10. 10
    Top with bacon, nuts and remaining dressing.

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