Roasted Winter Vegetable Salad

Oxmoor House
12 servings (serving size: 1 cup)


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


Preheat oven to 450°.

Combine 1/4 cup salad dressing, 2 teaspoons olive oil, 1/2 teaspoon salt, fennel bulb, and next 4 ingredients in a large bowl, 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 large bowl. Add remaining 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.

Created date

March 2010

Nutritional Information

Calories 77
Fat 1.7 g
Satfat 0.2 g
Protein 2.5 g
Carbohydrate 14.8 g
Cholesterol 0 mg
Iron 1.6 mg
Sodium 299 mg
Caloriesfromfat 20 %
Fiber 2 g
Calcium 103 mg