Roasted Winter Vegetable Salad

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 14.8g
  • Cholesterol: 0mg
  • Iron: 1.6mg
  • Sodium: 299mg
  • Calories from fat: 20%
  • Fiber: 2g
  • Calcium: 103mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
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