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Roasted Winter Vegetable Salad

Yield 12 servings (serving size: 1 cup)
Applying high heat to vegetables locks in their natural flavors while caramelizing the outer layers. With little effort and no added sugar, vegetables become beautifully glazed side dishes.

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

Nutrition Information

  • calories 77
  • caloriesfromfat 0.0 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.5 g
  • carbohydrate 14.8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 299 mg
  • calcium 103 mg

How to Make It

  1. Preheat oven to 450°.

  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 450° 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

The Complete Step-by-Step Low Carb Cookbook