Roasted Winter Vegetable Salad Recipe

Name: Roasted Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fat-free Italian dressing, divided; 1 teaspoon dried rosemary; 3 1/2 teaspoons olive oil, divided; 3/4 teaspoon salt, divided; 1/4 teaspoon ground red pepper; 7 cups cubed peeled acorn squash (about 2 1/2 pounds); 4 cups chopped fennel bulb (about 4 small bulbs); 2 onions, cut into 1/2-inch-thick wedges; Cooking spray; ½ cups mixed baby salad greens; 2 tablespoons balsamic vinegar

Servings: persons

1/2 cup fat-free Italian dressing, divided
1 teaspoon dried rosemary
3 1/2 teaspoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground red pepper
7 cups cubed peeled acorn squash (about 2 1/2 pounds)
4 cups chopped fennel bulb (about 4 small bulbs)
2 onions, cut into 1/2-inch-thick wedges
Cooking spray
½ cups mixed baby salad greens
2 tablespoons balsamic vinegar

1
Preheat oven to 450u00b0.
2
Combine 1/4 cup dressing, rosemary, 2 teaspoons olive oil, 1/2 teaspoon salt, and ground red pepper, stirring well with a whisk. Combine acorn squash, fennel, and onion in a large bowl. Add dressing mixture, tossing to coat. Spread vegetable mixture evenly in a roasting pan coated with cooking spray. Roast at 450u00b0 for 45 minutes or until vegetables are tender, stirring occasionally. Set aside.
3
Place salad greens in a bowl. Add 1/4 cup salad dressing, 1 1/2 teaspoons olive oil, 1/4 teaspoon salt, and balsamic vinegar; toss well. Add roasted vegetable mixture, tossing gently.
4
carbo rating: 13

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 1/2 cup fat-free Italian dressing, divided, 1 teaspoon dried rosemary, 3 1/2 teaspoons olive oil, divided, 3/4 teaspoon salt, divided, and more.

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

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

Roasted Winter Vegetable Salad

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