Roasted Winter Vegetable Salad
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 ⓘ
- 12 cups mixed baby salad greens ⓘ
- 2 tablespoons balsamic vinegar ⓘ
Instructions
- Preheat oven to 450°.
- 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 450° for 45 minutes or until vegetables are tender, stirring occasionally. Set aside.
- 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.
- carbo rating: 13
Nutrition & Diet Analysis (per serving)
641
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).