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.

Yield: 12 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 0.0%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 14.8g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 299mg
  • Calcium: 103mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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
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