How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Fall Vegetable Salad?

You need 9 ingredients. The key ingredients include: 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 Target 1 pkg For $2.99 thru 02/06, and more.

Is Roasted Fall Vegetable Salad suitable as salads?

Yes, Roasted Fall Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Fall Vegetable Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Fall Vegetable Salad Recipe

Name: Roasted Fall Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 Target 1 pkg For $2.99 thru 02/06; 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

Roasted Fall Vegetable Salad – a delicious recipe with butternut, parsnips, red onion, red pepper, clove garlic, Tomato Vinaigrette. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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 Target 1 pkg For $2.99 thru 02/06
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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
279 kcal
Category
Salads

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