Roasted Winter Vegetable Salad

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.


12 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 13

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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