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./900 g), peeled, sliced, 3 parsnips (3/4 lb./340 g), sliced, 1 large red onion, sliced, 1 large red pepper, sliced, 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./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

Fresh, crisp and full of flavor — this Roasted Fall Vegetable Salad is a must-try. Made with butternut, parsnips, red onion and red pepper. Easy step-by…

This Roasted Fall Vegetable Salad relies on simple, everyday ingredients such as large red onion, sliced, large red pepper, sliced, garlic, minced and baby spinach leaves. It comes together quickly and makes 4 servings, at about 328 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
328 kcal
Category
Salads

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